This is a great twist on pesto pasta! It is my husband's favorite! The dish comes together in a snap!
1 hr 40 mins
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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.
In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.
Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.
351 calories; 20.1 g total fat; 7 mg cholesterol; 537 mg sodium. 28.2 g carbohydrates; 18.2 g protein; Full Nutrition