Portion Size: 1 cup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. spiral pasta	For vegan: use vegan pasta
2 (16 oz.) package firm tofu	Drained and cubed
¼ cup oil
1 small onion	Wash, trim and dice
1 teaspoon garlic powder
1 lb. fresh mushrooms	Wash
2 tablespoons flour
2 cups nonfat milk	For vegan: use soy milk
Pesto Sauce:
8 oz. fresh basil	Wash and trim
1 cup Grated parmesan cheese	For vegan:use vegan Parmesan cheese
¼ cup olive oil
½ cup pine nuts
½ teaspoon salt
¼ teaspoon pepper
3 cloves garlic

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a food processor or blender, combine basil, parmesan cheese, olive oil, pine nuts, salt, pepper and garlic.
2	Cover and process until smooth and set aside.
3	Bring a large pot of water to boil.
4	Stir in pasta and cook for 8-10 minutes until al dente. Or according to the directions on the package.
5	Drain pasta.
6	In a large skillet sauté onion and mushrooms in oil.
7	Add flour and stir.
8	Add milk stirring constantly and heat to a slight boil.
9	Stir in pesto and tofu and heat through. Serve over pasta.	Cook until internal temperature reaches 165°F. (minimum)