Pasta with Tofu & Veggies in Pesto Sauce

Last night I cooked a family favorite.  Sautéed veggies and tofu mixed with pesto and wine tossed over bowtie pasta.  It’s easy to prepare and stays nicely in the fridge for several days.  This is a great recipe to make for the busy family that often eats at different times.  My son and I both pack up leftovers of this and take it to work for dinner.  It reheats well in the microwave or tastes yummy cold as a salad.  For my carnivorous husband I will grill a pork chop which will go very well with this.  Many of my favorite meals are ones that work as a vegetarian main course and an appealing side dish for meat eaters.

Pasta with Tofu & Veggies in Pesto Sauce


1lb package cubed tofu dried, (I layer a dishtowel with paper towels and the tofu and roll it up)

1 lb package pasta, bowties, penne, or pretty much any variety works fine

1 lb broccoli florets

8 oz baby bello mushrooms slice

1 1arge onion, Vidalia or red sliced think

2 crushed cloves of garlic

½ cup white wine or pasta water

1 12 oz jar of pesto either basil or sun dried tomato is fine

Olive oil

Salt, pepper, Italian seasonings (I like the McCormick Italian Herb grinder variety)

Parmesan cheese (optional)

Cook pasta according to directions and set aside.  Add olive oil to dutch oven and preheat to a medium/high temp.  Add onion and sauté until they start to brown.  Once lightly browned, add the tofu and some seasoning.  Allow this to cook until both somewhat browned but not burnt.  Add the wine and mushrooms and garlic, cook for 1 minute then add the broccoli turning the mixture until the broccoli is cooked to your likening.  Add oil and seasoning as needed.

In the meantime place pasta in a bowl and add about ½ the pesto.  Add the cooked vegetable mixture toss added the remaining pesto until well blended.  Season some more if needed and add parmesan cheese if desired.

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