Rating: 3.5 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This is a tangy, nutty pasta that is fairly easy to make.

Gallery

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain.

    Advertisement
  • In the meantime, cut the tofu into 1/4 inch thick by 2 inch wide slices. Heat the olive oil in a saute pan over medium-high heat. Cook the garlic and onions and cook until they begin to soften, about 1 minute. Stir in the mushrooms, walnuts, vinegar, and black pepper, turn heat to medium-low and allow to simmer for 2 to 3 minutes. Gently fold in the tofu slices, cover, and allow to simmer for about 5 minutes more.

  • When the pasta has cooked, toss it with the tofu mixture, and sprinkle with Romano cheese.

Nutrition Facts

490 calories; protein 17.3g; carbohydrates 49.8g; fat 26.8g; cholesterol 7.7mg; sodium 98.9mg. Full Nutrition
Advertisement

Reviews (5)

Most helpful positive review

Rating: 4 stars
01/20/2015
A little bland to me but my family all liked it. Definitely making it again. I'll try to make the oil more of a sauce next time. Read More
(1)

Most helpful critical review

Rating: 3 stars
03/20/2008
It was good but nothing special at all. I like the idea of tofu with pasta. Read More
(4)
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/20/2008
It was good but nothing special at all. I like the idea of tofu with pasta. Read More
(4)
Rating: 3 stars
11/17/2006
I think this recipe was good. Not fantastic but a nice non-tomato sauce pasta recipe. I used feta instead of romano cheese. I'll make it again too. Read More
(2)
Rating: 4 stars
01/20/2015
A little bland to me but my family all liked it. Definitely making it again. I'll try to make the oil more of a sauce next time. Read More
(1)
Advertisement
Rating: 4 stars
03/30/2009
This was very good. Used Scallions instead of onions just because that's what I had and twice the mushrooms. Very tasty! Read More
(1)
Rating: 3 stars
07/02/2012
WAY too much black pepper. It completely overpowered the other flavors in the dish. I would make it again with about 1/4 of the pepper. Read More