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Categories:
mushrooms onion tomatoes garlic lemon Pasta fresh basil leaf olive oil tofu Parmesan cheese kosher salt fresh ground black pepper
Viewed: 96 - Published at: 5 years agoIngredients
- 8 ounces mushrooms (button or cremini)
- 1/4 medium onion
- 1 medium vine-ripened tomatoes
- 2 -3 medium garlic cloves
- 1 large lemon
- 8 ounces dry pasta (fusilli, gemelli or small penne pasta)
- 3/4 cup fresh basil leaf, packed (about 30 leaves)
- 3 tablespoons olive oil
- 6 ounces soft tofu
- 3 -4 ounces parmesan cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
Method
- Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions, drain, then transfer to a large serving bowl.
- Meanwhile, clean the mushrooms, discarding stems; cut into thin slices. Mince the onion and garlic. Core and seed the tomato, discarding liquid, then dice small. Squeeze out 2 tablespoons of fresh lemon juice.
- Combine basil and 1 tablespoon of oil in a blender or food processor. Pulse until well blended, then add another tablespoon of oil, tofu, and Parmesan cheese, lemon juice, saltn and pepper. Process until smooth. Pour into a large skillet and heat over low heat just until warmed through.
- In a separate skillet heat 1 tablespoon oil over medium heat. Add mushrooms, onions, and garlic. Cook 5 to 7 minutes, stirring often, until the mushrooms give up their liquid and the onions are softened. Add to the pasta in the serving bowl. Add the tofu-pesto mixture to the pasta and toss well.
- Serve with diced tomato scattered over top like a garnish.
