Pasta with Mock Creamy Tomato Sauce

A puree of tofu, roasted peppers, tomato paste, vegetable broth, balsamic vinegar and Italian seasoning is stirred into sauteed onion, garlic, asparagus and mushrooms. Add a dab of hot chili paste if you dare, and serve the sauce over cooked pasta.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 550 Calories

Ingredients

• 2 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• ground black pepper to taste
• 1 teaspoon Italian seasoning
• ½ onion, chopped
• 1 tablespoon balsamic vinegar
• 1 ½ tablespoons tomato paste
• 1 (16 ounce) can diced tomatoes
• 8 ounces fresh mushrooms, sliced
• 16 ounces colored rotini pasta
• 1 (16 ounce) jar roasted red bell peppers
• 9 ounces low-fat, firm silken tofu
• 2 cups vegetable broth
• 10 spears asparagus, sliced diagonally
• ½ teaspoon hot chile paste (Optional)

Recipe Instructions

Step 1

In a large pot with boiling salted water, cook pasta until al dente. Drain well.

Step 2

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.

Step 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 chili paste, if desired. Reduce heat to low, and heat through.

Step 4

Toss pasta with sauce, and serve with Parmesan cheese.