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Pasta with Mock Creamy Tomato Sauce

SUBMITTED BY: Sheila Martin      PHOTO BY: SOMALUNA

"Pureed tofu is the secret of this delicious, creamy, tomato sauce. Rotelle works well with this recipe, but you can substitute any other pasta."
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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 (optional)
  • ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese

DIRECTIONS

  1. In a large pot with boiling salted water, cook pasta until al dente. Drain well.
  2. 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.
  3. 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.
  4. Toss pasta with sauce, and serve with Parmesan cheese.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2003 by NONI31C
This was my first recipe using tofu. I really liked the texture it gave the sauce. The only thing different I did was to add about 1/2 cup grated fresh parmesan to the sauce instead of putting on top. Will definately make again.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2005 by COFFEYBUNNY
I was very pleased for my first try cooking with tofu. Easy recipe and delicious. My very picky 7 year old niece ate 3 bowls! Instead of asparagus and mushrooms, I used fresh spinach and zucchini.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2008 by nanaimobar
Wow, this was delicious! my first time using tofu, and it turned out wonderful. Like other reviewers, I just added diced tomatoes instead of the jar of peppers. Then added some veggies i had on hand, some extra spices (paprika, pepper, and red pepper flakes) and it was ready...very flavourful. It also froze and thawed well. Thanks!

1 user found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 553

  • Total Fat: 5.2g
  • Cholesterol: 2mg
  • Sodium: 1127mg
  • Total Carbs: 103.4g
  •     Dietary Fiber: 8.8g
  • Protein: 26.5g

VIEW DETAILED NUTRITION

About: Nutrition Info

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