https://www.patsfoodsiga.com/Recipes/Detail/1510/
Yield: Makes 4 servings (1-1/4 cup )
Pesto: | |||
1 | cup | fresh basil | |
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1 | cup | reduced fat firm skillet tofu (6 oz.) | |
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1 | large garlic clove, minced | ||
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1/4 | cup | grated Parmesan cheese | |
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2 | Tablespoons | olive oil | |
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2 | Tablespoons | fresh lemon juice | |
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1/2 | teaspoon | black pepper | |
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1/4 | teaspoon | salt | |
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Vegetables: | |||
1 | teaspoon | olive oil | |
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2 1/2 | cups | sliced mushrooms | |
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1/4 | cup | shallots | |
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8 | ounces | penne pasta, cooked according to package directions | |
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Yield: Makes 4 servings (1-1/4 cup )
Approximate Nutrient Content per serving:
Calories: | 352 | |
Calories From Fat: | 441 | |
Total Fat: | 49g | |
Cholesterol: | 14g | |
Sodium: | 310mg | |
Total Carbohydrates: | 5mg | |
Protein: | 11g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Pesto:
Combine basil, tofu, garlic, cheese, 2 tbsp oil olive, lemon juice, pepper and salt in food processor or blender; process until smooth. Place pesto in nonstick skillet and cook over low heat until warm. Remove from heat; keep warm.
Vegetables:
Heat 1 tsp olive oil in large nonstick skillet over medium-high heat, add mushrooms and shallots; saute for 4 minutes.
Cook pasta.
Combine hot pasta, pesto and vegetables in a large bowl; toss gently. Serve immediately.
Please note that some ingredients and brands may not be available in every store.
https://www.patsfoodsiga.com/Recipes/Detail/1510/
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