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Penne with Tofu-Basil Pesto

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

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

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