Prep Time::15 mins
Cook Time::25 mins
Additional Time:: 1 hr
Total Time:: 1 hr 40 mins
Servings::8
Ingredients
1 pound tri-colored spiral pasta
2 cups milk
¼ cup olive oil
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed
salt and pepper to taste
1 pound fresh mushrooms, coarsely chopped
1 cup sliced black olives
¼ cup grated Parmesan cheese, divided
1 tablespoon capers
1 sprig fresh basil
Directions
Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
Blend together milk, 1/4 cup olive oil, and pesto sauce mix in a medium bowl.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet; season with salt and pepper. Cook and stir until evenly browned. Remove from heat and drain on paper towels.
Place mushrooms into the skillet; cook about 5 minutes. Stir in olives, 2 tablespoons Parmesan cheese, and capers. Mix in tofu and pesto sauce. Continue cooking until heated through, about 5 minutes.
Serve tofu pesto sauce over spiral pasta. Top with remaining Parmesan cheese and basil.