Pesto Tofu Pasta Recipe -
Pesto Tofu Pasta Recipe

Pesto Tofu Pasta

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"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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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    1 hr 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2003

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 alterations to lower the fat and especially the salt. Since the pesto mix counted for 400mg sodium per tablespoon, I decided to adapt it (only I didn't pay attention to the seasonings in it). This is what I did: instead of the mix, I used about 3/4 of a 5.5oz jar basil in water, 1/4 cup ground pine nuts, 1 cup skim milk, 2 large cloves of garlic, minced, 1 T. olive oil, 1T. corn starch in the hopes of thickening the sauce, and put all 1/4 c. Parmesan cheese into to sauce. I left extra Parmesan cheese out for family members to sprinkle on top. Everything turned out well except for the thin sauce but perhaps I could heat it before adding it to the mushrooms, tofu, and olives. I'm going to continue to "play" with this recipe using different milk, seasonings, etc. but will definitely make it again and again. (No one even noticed the tofu and since I didn't say it was in the meal, everyone was happy!) Thanks, Veronica!

Most Helpful Critical Review
Dec 16, 2004

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 pesto sauce not so watered (milked) down. I may try it again (sans tofu) with two pkgs sauce cooked according to pkg directions with double the mushrooms and capers. I never would have thought of capers and the dish smells sooo good.

Sep 06, 2004

Both excellent and easy.

Nov 21, 2003

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 capers, because my family loves them.

Apr 20, 2010

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.

Jan 08, 2012

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

Dec 15, 2011

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. Also, I browned the tofu for about 25 minutes, which gave a nice crispy outer edge. If you're cooking for one, know that it makes for great leftovers!

Aug 03, 2011

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


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  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 586 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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