Recipe: Penne with Tofu-Basil Pesto
adapted from Cooking Light . . . .this is a great recipe to sneak attack some protein into the meal. . . a great intro to tofu . . . not at all "tofu" taste/texture . .

1 cup fresh basil leaves
1 cup reduced-fat firm silken tofu (about 6 ounces)
1/3 c grated fresh Parmesan cheese
2 tablespoons olive oil (+)
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic clove, minced
6 oz (~2 cups) sliced cremini mushrooms
1 small onion, chopped
hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
Combine first 8 ingredients in a food processor or blender, and process until smooth (you may need to add a bit more olive oil if your tofu isnt too silky).
Place pesto in a small nonstick skillet; cook over low heat, keeping warm.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Saute onions ~3 min and add the mushrooms, sauté 4 minutes.
Combine penne, pesto, and mushroom mixture in a large bowl; toss gently. Enjoy!