Pasta with Mock Creamy Tomato Sauce Recipe - Allrecipes.com
Pasta with Mock Creamy Tomato Sauce Recipe
  • READY IN 40 mins

Pasta with Mock Creamy Tomato Sauce

Recipe by  

"Pureed tofu is the secret of this delicious, creamy, tomato sauce. Rotelle works well with this recipe, but you can substitute any other pasta."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

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 Reviews

Most Helpful Positive Review
May 06, 2008

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!

 
Most Helpful Critical Review
Apr 15, 2010

I love the idea, but the 2 cups of broth is WAY!! too much. Use 1/4 c., maybe?

 

28 Ratings

Aug 02, 2005

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.

 
Jan 28, 2008

This was good, though more of a pepper sauce than a tomato sauce. Might be better if you substituted some crushed tomatoes for the peppers.

 
Nov 06, 2003

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.

 
Nov 06, 2003

I really, really liked this recipe. The flavors are great! I was worried my husband would not like the roasted red pepper flavor, but he liked it as well.

 
Jan 30, 2008

I agree with leaving out the peppers and substituting tomatoes. Liked the cream sauce idea. I also cooked the mushrooms and onions in 1 cup veggie broth (instead of oil) until most of the liquid was gone. They added a great flavor. Will make again without the peppers. The peppers I had gave it more of a vinegar flavor.

 
Oct 09, 2006

This was very creamy and quite good. I added cayenne pepper instead of the chili paste. I agree with the reviewer that said something is missing. I increased the salt, tomato paste, italian seasoning but was still not able to fix it.

 

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Nutrition

  • Calories
  • 550 kcal
  • 27%
  • Carbohydrates
  • 102.4 g
  • 33%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 1056 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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