Tofu Pesto Rotini

Start by filling a large container with water, adding a moderate amount of salt. Bring this mixture to the surface, creating a rolling motion that will help it reach its boiling point. Once boiling, carefully add the spiral pasta to the pot and cook for 8-10 minutes or until it reaches a firm yet slightly resistant texture; once done, remove the pasta from the water with a strainer.

In a separate bowl, combine milk, 1/4 cup of olive oil, and the contents of the pesto sauce packet. Mix these ingredients together until well combined.

Heat 2 tablespoons of olive oil in a medium-sized pan over a moderate heat setting. Place the tofu into the pan and sprinkle with salt and pepper, stirring occasionally until it is evenly browned on all sides. Remove the pan from the heat source and use paper towels to drain any excess moisture.

Add the mushrooms to the same pan, cooking them for approximately 5 minutes. Stir in olives, 2 tablespoons of Parmesan cheese, and capers. Combine the cooked mushrooms with the previously browned tofu and pesto sauce. Continue cooking until everything is heated through, taking about another 5 minutes.

Serve the tofu and pesto sauce mixture over the cooked spiral pasta. Top this dish with any remaining Parmesan cheese and a sprinkle of fresh basil leaves