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