“A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.” - by Sheila Martin
Ingredients
Adjust Servings
Original recipe yields 4 -6 servings
Directions
- Cook pasta according to package directions.
- While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
- Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
- Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.
Nutrition
Amount Per Serving (5 total)
- Calories
- 451 cal
- 23%
- Fat
- 6.5 g
- 10%
- Carbs
- 76.7 g
- 25%
Based on a 2,000 calorie diet
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Reviews (51)
Rate This Recipe
"I made a few changes to this and liked the results. Used only 12 oz whole wheat pasta, added the garlic and 1 T olive oil to the onions and mushrooms rather than in the food processor. I used vegetabl..." See moree broth and "baco bits" to maintain the vegetarian nature of the dish. Also added about 1 tsp salt and a good handful of fresh basil leaves to the pesto. My husband said I should put this one on the "keeper" list and make it again."
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