Tofu Pasta Sauce with Pesto

Tofu Pasta Sauce with Pesto

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19 people made this

This is a great twist on your standard pesto pasta sauce. Sometimes I add a little garlic to the recipe.


Serves: 8 

  • 500g spiral pasta
  • 1/4 cup olive oil
  • 2 cups (500ml) milk
  • 50g pesto
  • 2 tablespoons olive oil
  • 500g firm tofu, drained and cubed
  • 1 pinch salt and pepper to taste
  • 500g fresh mushrooms, coarsely chopped
  • 1 cup sliced black olives
  • 1 tablespoon capers
  • 1/4 cup grated Parmesan cheese
  • 1 sprig fresh basil

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  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.
  3. Heat 2 tablespoons olive oil in a medium frypan over medium heat. Place tofu in the frypan and season with salt and pepper. Cook and stir until evenly browned. Remove from heat and drain on paper towels.
  4. Place mushrooms into the frypan 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 pasta. Top with remaining Parmesan cheese and basil.

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