Ingredients

• 1 pound tri-colored spiral pasta
• 2 cups milk
• 0.25 cups olive oil
• 1 , 1.2 ounce
• 2 tablespoons olive oil
• 1 , 16 ounce
• salt and pepper to taste
• 1 pound fresh mushrooms , coarsely chopped
• 1 cup sliced black olives
• 0.25 cups grated Parmesan cheese , divided
• 1 tablespoon capers
• 1 sprig fresh basil

Instructions

1. 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. 2 Blend together milk, 1/4 cup olive oil, and pesto sauce mix in a medium bowl.
3. 3 Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet; season with salt and pepper. Cook and stir until evenly browned. Remove from heat and drain on paper towels.
4. 4 Place mushrooms into the skillet; cook about 5 minutes. Stir in olives, 2 tablespoons Parmesan cheese, and capers. Mix in tofu and pesto sauce. Continue cooking until heated through, about 5 minutes.
5. 5 Serve tofu pesto sauce over spiral pasta. Top with remaining Parmesan cheese and basil.

Nutrition per serving