Spaghetti With Creamy Cilantro Pesto - cooking recipe

Ingredients

1 pkg (16 oz) spaghetti
10 oz firm tofu, drained
1 bunch cilantro
1/2 cup grated Parmesan cheese
1 clove garlic, crushed
1 tbsp olive oil
1 pint grape tomatoes, quartered

Preparation

Cook spaghetti in a large saucepan boiling salted water according to package directions. Drain and return to pan.
Meanwhile, place tofu, cilantro leaves and stems, Parmesan cheese, garlic and oil in a food processor and process until smooth. Season to taste.
Add 2/3 of the cilantro pesto and tomatoes to spaghetti and toss on low heat until warmed through. Serve spaghetti with dollops of remaining sauce.