Pasta with Mock Creamy Tomato Sauce So Tasty

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Pasta with Mock Creamy Tomato Sauce

"Pureed tofu is the secret of this delicious, creamy, tomato sauce. Rotelle works well with this recipe, but you can substitute every other pasta."

Ingredients :

16 oz. Coloured rotini pasta
1 (16 ounce) jar roasted red bell peppers
9 ounces low-fat, company silken tofu
1 1/2 tablespoons tomato paste
2 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning
half onion, chopped
10 spears asparagus, sliced diagonally
eight oz clean mushrooms, sliced
1 teaspoon minced garlic
1 (sixteen ounce) can diced tomatoes
1/2 teaspoon warm chile paste (elective)
ground black pepper to taste
2 tablespoons grated Parmesan cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

In a big pot with boiling salted water, prepare dinner pasta till al dente. Drain properly.
Meanwhile, in a blender or meals processor puree roasted purple and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set apart.
Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium warmth until tender, about 5 mins. Add water if essential to save you sticking. Stir in mushrooms; prepare dinner 3 to 5 minutes, or until mushrooms are soft and smooth. Stir in tofu sauce, tomatoes, black pepper. Add warm chili paste, if preferred. Reduce warmness to low, and heat via.
Toss pasta with sauce, and serve with Parmesan cheese.

Notes :

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