Pesto Tofu Pasta

Ingredients

• 1 pound tri-colored spiral pasta
• 2 cups milk
• ¼ cup olive oil
• 1 (1.2 ounce) package creamy pesto sauce mix
• 2 tablespoons olive oil
• 1 (16 ounce) package firm tofu, drained and cubed
• salt and pepper to taste
• 1 pound fresh mushrooms, coarsely chopped
• 1 cup sliced black olives
• ¼ cup grated Parmesan cheese, divided
• 1 tablespoon capers
• 1 sprig fresh basil

Instructions

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. Blend together milk, 1/4 cup olive oil, and pesto sauce mix in a medium bowl.
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. 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. Serve tofu pesto sauce over spiral pasta. Top with remaining Parmesan cheese and basil.