Tofu Pesto Pasta

Tofu Pesto Pasta by Cora (AllRecipes)
Ingredients

1 pound tri-colored spiral pasta
1/4 cup olive oil
1.5 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed salt and pepper to taste
8oz fresh mushrooms, coarsely chopped
1 cup sliced black olives
1/2 cup chopped onions
1 tablespoon capers
1/4 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.

In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.

Place mushrooms and onions into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.