Penne with Tofu-Basil Pesto

Ingredients

• 1 cup reduced-fat firm silken tofu (about 6 ounces)
• 2 ½ cups sliced cremini mushrooms
• 2 tablespoons olive oil
• 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 1 large garlic clove, minced
• ¼ cup minced shallots
• 2 tablespoons fresh lemon juice
• + 5 more ingredients
• • ¼ teaspoon salt
  • 1 cup fresh basil leaves
  • 1 teaspoon olive oil
  • ½ teaspoon black pepper
  • ¼ cup (1 ounce) grated fresh Parmesan cheese

Combine first 8 ingredients in a food processor or blender, and process until smooth. Place pesto in a small nonstick skillet; cook over low heat until warm. Remove from heat; keep warm. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and shallots, a...

View full recipe at My Recipes