2 cups chopped broccoli florets and stems
1 small or 1/2 medium red bell pepper, cut into thin strips
1/2 small zucchini, cut into thin strips
2 servings whole wheat spaghetti or spaghettini, cooked
Tofu Basil Cream Sauce:
1/2 package Mori-nu silken lite firm tofu, drained of excess water
1 Tbsp. apple cider vinegar
2 Tbsp. apple or orange juice
2 Tbsp. almond milk (or cow's milk)
1/2 tsp. Dijon mustard
1 clove garlic, minced
2 Tbsp. fresh basil, chopped
1/2 tsp. salt
Cook the pasta until it is al dente, according to the package directions. Steam the vegetables or saute them in a small amount of oil and water over medium heat until cooked and tender.
Make the basil tofu cream sauce by placing all ingredients in a blender or food processor and blending until smooth.