OK, guys. I’ve made a super exciting discovery! (Well, exciting as food discoveries go. I have to take my thrills where I can get them!) Remember how in the Creamy Pesto and Kielbasa recipe I was a little concerned about adding yogurt to my Spinach Pesto in order to add creaminess, because it adds that unmistakable yogurt-ish tang? Well I’ve learned an even better guilt-free addition – tofu!! Good old (BORG-like) tofu just takes on the flavor of whatever it is mixed into, while adding some nice body and a creamy consistency.
While making the pesto in blender, add tofu and blend until combined. Heat in a saucepan over medium heat until heated through. Serve 2 Tb. of sauce over 1 cup of pasta.
- 1 can marinated artichoke hearts
- 2 cups raw mushrooms
- 2 oz. Parmesan cheese (optional)
Slice mushrooms. Heat a skillet over medium heat, add artichokes (including marinade juice) and sliced mushrooms, cooking and stirring until mushrooms soften. Serve over pasta and pesto.
P90x Nutrition Plan Servings:
1 serving (2 Tb. of sauce over 1 cup of pasta, topped with 1 oz. Parmesan and half of the artichoke hearts and mushrooms) provides 1 condiment serving, 1 carb serving, 1 dairy serving, and 1 vegetable serving.
P.S. I think I did 3 oz. of tofu in the pesto, but I’m not sure. If you are brave, you could go up to 6 oz. of tofu – if you do and it works, comment and let us know!
P.P.S. Sure enough, my tofu tasted like pesto. Score!