Friday, November 11, 2011

Vegetable Pasta with Creamy Basil Sauce

This is a light pasta dish that is vegetarian and vegan friendly! The creamy basil sauce is made from a silken tofu base so it packs a lot of protein into this dish and gives the sauce a thick, creamy texture without using any actual cream. It's almost like a tangier alfredo sauce and is great to pair with fresh vegetables. You can find Mori-nu silken tofu in small boxes in the vegetarian or natural foods section of your grocery store, not in the refrigerated section like other types of tofu. 


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.

Add the prepared sauce to the vegetables and heat on low for an additional 3-5 minutes. Pour the vegetables and sauce over the prepared pasta noodles and serve immediately. Serves 2.

*Recipe by Brooke McMillan

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