Tofu Pesto Pasta - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.
Serve with diced tomato scattered over top like a garnish.