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Pasta with Mock Creamy Tomato Sauce

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Pasta with Mock Creamy Tomato Sauce




      Ingredients :

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

    • 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.
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