Pasta with Mock Creamy Tomato Sauce

20 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

“Pureed tofu is the secret of this delicious, creamy, tomato sauce. Rotelle works well with this recipe, but you can substitute any other pasta.” - by Sheila Martin

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
550 cal
27%

Fat
5.1 g
8%

Carbs
102.4 g
33%

Based on a 2,000 calorie diet

Share It

Reviews (20)

Rate This Recipe

nanaimobar

May. 6, 2008

"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 han..." See mored, some extra spices (paprika, pepper, and red pepper flakes) and it was ready...very flavourful. It also froze and thawed well. Thanks!"

Brian J.

Jan. 28, 2008

"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...." See more"

COFFEYBUNNY

Aug. 2, 2005

"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...." See more"

More Reviews