Penne with Tofu-Basil Pesto

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4 servings (serving size: 1 1/4 cups)


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1 cup fresh basil leaves
1 cup reduced-fat firm silken tofu (about 6 ounces)
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 teaspoon salt
1 large garlic clove, minced
1 teaspoon olive oil
2 1/2 cups sliced cremini mushrooms
1/4 cup minced shallots
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)


Combine first 8 ingredients in a food processor or blender, and process until smooth. Place pesto in a small nonstick skillet; cook over low heat until warm. Remove from heat; keep warm.

Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and shallots, and sauté 4 minutes.

Combine penne, pesto, and mushroom mixture in a large bowl; toss gently.

Created date

September 1998

Nutritional Information

Calories 352
Caloriesfromfat 29 %
Fat 11.3 g
Satfat 2.5 g
Monofat 6.6 g
Polyfat 1.4 g
Protein 14.5 g
Carbohydrate 48.6 g
Fiber 2.1 g
Cholesterol 5 mg
Iron 3.5 mg
Sodium 310 mg
Calcium 139 mg