Pasta with Creamy Tofu Sauce
Blended tofu makes this vegetarian pasta sauce deliciously creamy and wonderful. Use with any type of pasta you prefer.
Ingredients
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
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- 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 capsicums, tofu, tomato paste, vegetable stock, balsamic vinegar and Italian herbs. 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 chilli paste, if desired. Reduce heat to low and heat through.
- Toss pasta with sauce, and serve with Parmesan cheese.
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Reviews and Ratings
Global Ratings:
(30)
Reviews in English (23)
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 on hand, some extra spices (paprika, pepper, and red pepper flakes) and it was ready...very flavourful. It also froze and thawed well. Thanks! - 06 May 2008 (Review from Allrecipes USA and Canada)
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 zucchini. - 02 Aug 2005 (Review from Allrecipes USA and Canada)
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. - 28 Jan 2008 (Review from Allrecipes USA and Canada)