Penne with Tofu-Basil Pesto

Ingredients

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

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. Combine first 8 ingredients in a food processor or blender, and process until smooth.
2. Place pesto in a small nonstick skillet; cook over low heat until warm.
3. Remove from heat; keep warm.
4. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
5. Add the mushrooms and shallots, and saut 4 minutes.
6. Combine penne, pesto, and mushroom mixture in a large bowl; toss gently.