Pesto Tofu Pasta

Pesto Tofu Pasta

12

"This is a great twist on pesto pasta! It is my husband's favorite! The dish comes together in a snap!"
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Ingredients

1 h 40 m servings 351 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
  3. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.
  4. Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.

Reviews

12
  1. 19 Ratings

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Most helpful positive review

I've been looking for a low-carb, relatively low-fat, protein dish and here it is! I must admit, however, that what I made may not be very close to the original because I had to make alteration...

Most helpful critical review

This was my first attempt at tofu other than in hot and sour soup. I did not care for it and neither did my husband. I did like it, other than the tofu, but it would have been tastier with the...

I've been looking for a low-carb, relatively low-fat, protein dish and here it is! I must admit, however, that what I made may not be very close to the original because I had to make alteration...

Both excellent and easy.

I thought this recipe was very easy and very good. As long as you like all the ingredients it should work for you. I cooked recipe exactly as written with the exception of adding double the cape...

Excellent! I toned down the pasta to about 1/2 what's called for, and stirred it into the pesto mixture at the end. I suggest making small cubes from the tofu to make everything more bite-sized....

My husband has never had tofu and does not care for veggies, but this recipe changed his mind! He loved the tofu and said this was something he would have again.

This was my first attempt at tofu other than in hot and sour soup. I did not care for it and neither did my husband. I did like it, other than the tofu, but it would have been tastier with the...

Loved it! I used about half the amount of mushrooms and didn't add any cheese and it was superb!

Fabulous. I added tomato's, bacon, and feta. This was the best thing I've eaten in a while.

The recipe is a great concept. I think I somehow messed it up though because I just could not get the tofu to brown. I cooked my tofu for awhile and it kept on breaking into chunks and not bro...