Penne with Tofu-Basil Pesto


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

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


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