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Sunday, May 26, 2013

Pasta, tofu & pesto

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
200g tofu
80g sliced black olives
1 tablespoon capers
Olive oil
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.

Heat 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

1 comment:

Senka I said...

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