Pasta with Creamy Tofu Sauce

Pasta with Creamy Tofu Sauce


29 people made this

Blended tofu makes this vegetarian pasta sauce deliciously creamy and wonderful. Use with any type of pasta you prefer.

Sheila Martin

Serves: 4 

  • 500g spiral pasta
  • 500g roasted red capsicums
  • 280g low-fat, firm silken tofu
  • 1 1/2 tablespoons tomato paste
  • 2 cups (500ml) vegetable stock
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Italian herbs
  • 1/2 onion, chopped
  • 10 spears asparagus, sliced diagonally
  • 250g fresh mushrooms, sliced
  • 1 teaspoon minced garlic
  • 1 (500g) tin diced tomatoes
  • 1/2 teaspoon hot chilli paste
  • ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. In a large pot with boiling salted water, cook pasta until al dente. Drain well.
  2. Meanwhile, in a blender or food processor puree roasted red capsicums, tofu, tomato paste, vegetable stock, balsamic vinegar and Italian herbs. Set aside.
  3. 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 chilli paste, if desired. Reduce heat to low and heat through.
  4. Toss pasta with sauce, and serve with Parmesan cheese.

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