Pureed tofu is the secret of this delicious, creamy, tomato sauce. Rotelle works well with this recipe, but you can substitute any other pasta.
Original recipe makes 4 servings
Ingredients
16 ounces colored rotini pasta
1 (16 ounce) jar roasted red bell peppers
9 ounces low-fat, firm silken tofu
1 1/2 tablespoons tomato paste
2 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning
1/2 onion, chopped
10 spears asparagus, sliced diagonally
8 ounces fresh mushrooms, sliced
1 teaspoon minced garlic
1 (16 ounce) can diced tomatoes
1/2 teaspoon hot chile paste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
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PREP
15 mins
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COOK
25 mins
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READY IN
40 mins
Directions
- In a large pot with boiling salted water, cook pasta until al dente. Drain well.
- Meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set aside.
- Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chili paste, if desired. Reduce heat to low, and heat through.
- Toss pasta with sauce, and serve with Parmesan cheese.
Nutrition
Calories: 550 kcal
Carbohydrates: 102.4 g
Cholesterol: 2 mg
Fat: 5.1 g
Fiber: 8.3 g
Protein: 26.3 g
Sodium: 1056 mg