Tofu Pesto Pasta

• 8 ounces mushrooms (button or cremini)
• 1/4 medium onion
• 1 medium vine-ripened tomatoes
• 2 -3 medium garlic cloves
• 1 large lemon
• 8 ounces dry pasta (fusilli, gemelli or small penne pasta)
• 3/4 cup fresh basil leaf, packed (about 30 leaves)
• 3 tablespoons olive oil
• 6 ounces soft tofu
• 3 -4 ounces parmesan cheese
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper

1. Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions, drain, then transfer to a large serving bowl.
2. Meanwhile, clean the mushrooms, discarding stems; cut into thin slices. Mince the onion and garlic. Core and seed the tomato, discarding liquid, then dice small. Squeeze out 2 tablespoons of fresh lemon juice.
3. Combine basil and 1 tablespoon of oil in a blender or food processor. Pulse until well blended, then add another tablespoon of oil, tofu, and Parmesan cheese, lemon juice, saltn and pepper. Process until smooth. Pour into a large skillet and heat over low heat just until warmed through.
4. In a separate skillet heat 1 tablespoon oil over medium heat. Add mushrooms, onions, and garlic. Cook 5 to 7 minutes, stirring often, until the mushrooms give up their liquid and the onions are softened. Add to the pasta in the serving bowl. Add the tofu-pesto mixture to the pasta and toss well.
5. Serve with diced tomato scattered over top like a garnish.

mushrooms, onion, tomatoes, garlic, lemon, pasta, fresh basil leaf, olive oil, tofu, parmesan cheese, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/tofu-pesto-pasta-368034 (may not work)