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Tofu Pesto Pasta Salad

posted Oct 10, 2017, 5:55 AM by Tracy Ducker   [ updated Oct 31, 2017, 5:48 AM ]

Tofu Pesto Pasta Salad




Vegetarian, Trans fat free, Good source of calcium


Contains: Soy, Dairy


Yield: Approximately 8 servings (~1 cup)


This 'pesto' sauce is made with tofu, so it's lower in fat and calories than traditional pesto sauce.


Ingredients :

8 ounces pasta

8 ounces raw button mushrooms, sliced

1 cup cherry tomatoes or sliced tomatoes

¼ cup red onion, diced

¾ cup basil

6 ounces silken tofu

1 Tbsp. fresh garlic

3 Tbsp. blended oil

3 ounces grated parmesan cheese

2 Tbsp. lemon juice

¼ tsp salt

¼ tsp pepper



Directions:

1. Cook pasta according to package instructions. Cool.

2. Add mushrooms, tomatoes, and onions.

3. Combine remaining ingredients, including tofu, in food processor and process until smooth.

4. Add sauce to pasta mixture and stir to combine.  



Nutrition Facts (per serving):

220 calories, 9 g fat, 2.5 g saturated fat, 0 g trans fat, 10 mg cholesterol, 150 mg sodium, 23 g carbohydrate, 1 g dietary fiber, 2 g sugar, 9 g protein, 0% DV of Vitamin D, 15% DV of Calcium, 6% DV of Iron, 4% DV of Potassium



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