Pasta with Mock Creamy Tomato Sauce

Pasta with Mock Creamy Tomato Sauce

22

"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

40 m servings 550 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

22
  1. 29 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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 zucc...

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.

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 o...

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.

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

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 liqu...

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 seas...

I altered this recipe quite a bit, but the idea of blending up some firm tofu and adding it to sauce is a great one, and one I use regularly now.