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My review
Pasta with Mock Creamy Tomato Sauce
Sheila Martin
"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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- In a large pot with boiling salted water, cook pasta until al dente. Drain well.
- 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
Per Serving: 550 calories; 5.1 g fat; 102.4 g carbohydrates; 26.3 g protein; 2 mg cholesterol; 1056 mg sodium. Full nutrition
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Reviews
Read all reviews 2330 Ratings
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Most helpful positive review
5/6/2008
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 ...
Most helpful critical review
4/15/2010
I love the idea, but the 2 cups of broth is WAY!! too much. Use 1/4 c., maybe?
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5/6/2008
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 ...
8/2/2005
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 zucc...
1/28/2008
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.
1/15/2003
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 o...
9/22/2003
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.
4/15/2010
I love the idea, but the 2 cups of broth is WAY!! too much. Use 1/4 c., maybe?
1/30/2008
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 liqu...
10/9/2006
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 seas...