| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian4 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Penne rigate |
| 1 |
tb |
Olive oil |
| 2 |
md |
Carrots; sliced thin (f1cup) |
| 1 |
lg |
Onion; chopped (f1-1/2cup) |
| 1 |
lg |
Sweet red peppers; chopped (f1-1/2cup) |
| 1 |
lg |
Clov garlic; minced |
| 3 |
tb |
Minced fresh basil |
| 1 |
|
10.5 oz pkg silken tofu |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
Boil pasta in salted water to al-dente. Rinse and drain. Keep warm until
served.
In olive oil, sauté.carrots, onion, bell pepper, garlic, and basil until
soft.
Cut the tofu in half. Blend half the sauteed veggies with half the silken
tofu in a blender until creamy, then repeat for the other half. Return to
the pan, heat, and add salt and pepper.
Serve sauce when hot over warm pasta.
Makes about 3-1/2 cup sauce.
Per serving: 486 Calories (kcal); 5g Total Fat; (9% calories from fat); 16g
Protein; 93g Carbohydrate; 0mg Cholesterol; 555mg Sodium Food Exchanges: 5
1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe by: Tofu Cookery, by Louise Hagler
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