Penne Rigate With Sweet Red Pepper Sauce

Recipe Ingredients

1 lb	454g / 16oz	Penne rigate
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Carrots - sliced thin (~1cup) (medium)
1 tablespoon	15ml	Onion - chopped (~1-1/2cup) (large)
1 tablespoon	15ml	Sweet red peppers - chopped (~1-1/2cup) (large)
1		Garlic - minced
3 tablespoons	45ml	Minced fresh basil
1		Silken tofu
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Black pepper

Recipe Instructions

Boil pasta in salted water to al-dente. Rinse and drain. Keep warm until served.

In olive oil, saute carrots, onion, bell pepper, garlic, and basil until soft.

Cut the tofu in half. Blend half the sauteed veggies with half the silken tofu in a blender until creamy, then repeat for the other half. Return to the pan, heat, and add salt and pepper.

Serve sauce when hot over warm pasta.

Makes about 3-1/2 cup sauce.

Per book, serves 6-8 as side dish. Experience: serves 4 as main (with salad).

Source:
Tofu Cookery, by Louise Hagler

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