Tofu Pesto Pasta

Getting back into Veggie Monday and finding new recipes to try out.  This one looked promising...

Recipe

1 lb pasta (tricolor spiral recommended)
1 lb tofu, drained and cubed
1 lb mushrooms, coarsely chopped
1 c black olives, sliced
1 tbsp capers
1/4 c grated Parmesan
1 sprig basil

Pesto (if not using pre-made)
1/4 c olive oil
2 c milk
1 oz pesto paste

Start your pasta water (and blend the pesto if you're doing it).  Heat 2 tbsp of olive oil at medium.  Add the tofu, season with salt & pepper, and brown evenly.  Remove the tofu, and add the mushrooms for about 5 minutes.  Then stir in the olives, capers, some of the Parmesan, then the pesto and tofu.  Serve over the pasta with basil.

Notes

This was actually a lot easier to prepare than I thought - took (much) longer to boil the water for a big batch of pasta than it did to chop everything.  Lots of good flavors between the pesto, 'shrooms, olives, and capers - no problem eating enough to fill up!