Vegan Pasta with Creamy Tomato Sauce Recipe
Delicious vegan pasta dish with creamy tomato sauce using silken tofu.
Ingredients
- 2 cups Uncooked Whole Wheat Penne
- 4 cups Broccoli
- ½ cup Silken Tofu
- 1 and ½ cup Pasta Sauce (I used Preggos Heart Smart Italian Sauce)
- As Per Taste Salt
- To Taste Ground pepper
Instructions
- Cook pasta as per package directions. Drain pasta, reserving ½-3/4 cup cooking water.
- Steam broccoli until tender, about 6-7 minutes.
- Puree the tofu in a food processor or blender, until smooth.
- In a medium saucepan combine tofu, pasta sauce and enough reserved pasta water to create a creamy sauce. Cook sauce over medium heat, stirring occasionally, until heated through. Do not boil.
- Season to taste with salt and pepper.
- Transfer pasta to serving bowl; add broccoli, and toss to mix.
- Top with sauce, and serve.
Notes
- I did not measure the servings exactly, but I'm sure it is enough to feed at least 3 adults.
- The original recipe had ½ cup chopped black olives. If you want to use it, you should add it to the sauce while it's heating.
- If you are able to find reduced-fat firm silken tofu use it, because that was mentioned in the original recipe. I didn't get it, so I have used Mori Nu's regular silken tofu.
- My son loves broccoli, so there was almost nothing left for the pasta when we sat down to eat. I had a pack of frozen Italian vegetables (broccoli, carrots and cauliflower). So I steamed it and tossed it with the pasta. That was good too.
