Penne with Tofu-Basil Pesto

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)

Preparation

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.