Pesto Tofu Pasta

Ingredients

• 1 cup olives black sliced
• 1 tablespoon capers 
• 1 sprig basil fresh
• 1 sprig basil fresh
• 1 pound mushrooms fresh coarsely chopped
• 1 pound mushrooms fresh coarsely chopped
• 2 cups milk 
• 2 tablespoons olive oil 
• 0.3 cup parmesan cheese grated
• 1.2 ounce basil pesto 
• 8 servings salt and pepper to taste
• 1 pound rotini pasta 
• 16 ounce tofu firm cubed drained

Equipment

• bowl
• frying pan
• paper towels
• pot

Directions

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.
4. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned.
5. Remove from heat, and drain on paper towels.
6. Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese.
7. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.