Rating: 4 stars
31 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

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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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot with boiling salted water, cook pasta until al dente. Drain well.

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  • 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 Facts

550 calories; protein 26.3g; carbohydrates 102.4g; fat 5.1g; cholesterol 2.2mg; sodium 1056.3mg. Full Nutrition
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