The dish I made for my 3rd assignment in my nurtition & cooking course was Pasta, tofu and pesto:
150g chestnut mushrooms
150g Gigli fluted pasta
80g sliced black olives
1 tablespoon capers
Salt and pepper
40g grated parmesan
2 tablespoons pesto
1/2 cup milk
1 sprig basil
This serves 2 and is absolutely gorgeous tasting, it is certainly going to be a new favourite in our house. At 17 weight watcher Pro Points its not the lowest on points for a meal but oh so worth every point!
This is how you do it:
Bring a large pot of lightly salted water to the boil, stir in pasta and cook for 8 minutes then drain and cover.
In a medium bowl blend milk, 4 tablespoons of olive oil and pesto.
2 tablespoons olive oil in a skillet over medium heat. Add tofu, season
with salt and pepper and cook until evenly browned. Remove tofu and
drain on paper towels.
Place mushrooms in the skillet, cook for 5
mins then add olives, capers and 2 tablespoons parmesan. Mix in tofu and
pesto sauce and cook for a further 5 mins.
Serve over the pasta topping
with the remaining parmesan and basil.
17 WW PP