The most DELICIOUS pesto pasta! Cheezy tofu with mushrooms and peas give this dish an amazing flavor. Perfect for picnics, potlucks, and dinner parties.
Author: Carrots and Flowers
Recipe type: Main Course
Cuisine: Vegan
Serves: 6 servings
Ingredients
1 cup Vegan Pesto
10 oz penne or fusili pasta (use brown rice pasta to make this gluten-free)
16 oz organic firm tofu
2 cups sliced mushrooms
1½ cups frozen peas
1 tablespoon grapeseed oil
½ teaspoon sea salt, divided
black pepper to taste
Instructions
Prepare the pasta according to package instructions. Press the excess water out of the tofu, blot with a paper towel, and dice the tofu into small cubes.
In a large skillet, heat the oil over medium heat. Add the tofu and sprinkle it with ¼ teaspoon sea salt. Cook for 5-7 minutes until golden brown on all sides, stirring often.
Add 3 tablespoons of Vegan Pesto and mix until the tofu is coated. Stir in the mushrooms and peas and cook for another 5 minutes until the mushrooms are soft.
Stir in the pasta and the rest of the Vegan Pesto. Mix well until the pasta is heated. Serves 6-8
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/pesto-pasta-salad-mushrooms-peas/