A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.
Original recipe makes 4 -6 servings
Ingredients
16 ounces fresh spinach, washed and chopped
6 ounces low-fat, firm silken tofu
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/8 cup low-sodium chicken broth
1/2 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1 teaspoon Italian seasoning
10 ounces fresh mushrooms, thinly sliced
6 ounces fresh sliced shiitake mushrooms
1/2 cup diced red onion
1/4 cup bacon bits
1 pound penne pasta
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PREP
30 mins
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COOK
15 mins
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READY IN
45 mins
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
Calories: 451 kcal
Carbohydrates: 76.7 g
Cholesterol: 11 mg
Fat: 6.5 g
Fiber: 6.5 g
Protein: 25.2 g
Sodium: 417 mg