Pasta With Mock Creamy Tomato Sauce

Ingredients

• Servings: 4
• 16 ounces colored rotini pasta
• 1 (16 ounce) jar roasted red bell peppers
• 9 ounces low-fat, firm silken tofu
• 1 1/2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon italian seasoning
• 1/2 onion, chopped
• 10 spears asparagus, sliced diagonally
• 8 ounces fresh mushrooms, sliced
• 1 teaspoon minced garlic
• 1 (16 ounce) can diced tomatoes
• 1/2 teaspoon hot chile paste (optional)
• ground black pepper to taste
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.