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Pasta with Roasted Red Pepper Cream Sauce

What you need: 

4 servings (around 8 ounces) pasta (I use bow-tie)
1 cup oil marinated roasted red peppers, chopped
1 cup firm silken tofu, drained and crumbled
2 cloves garlic, chopped
1 tablespoon dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 small can (4 ounces) artichokes, drained and chopped
2 tablespoons minced fresh parsley, optional
soy parmesan, to taste, optional

What you do: 

1. Cook the pasta al dente, according to package directions. Meanwhile, in a food processor or blender combine the red peppers, tofu, garlic, basil, vinegar, salt, pepper, and olive oil.
2. Process to a smooth consistency. Drain the pasta and toss with the sauce, then add the artichokes.
3. Sprinkle with the parsley and soy parmesan, if desired.
Enjoy!!You can also use 1 cup chopped oil marinated sun-dried tomatoes in place of the red peppers. Both taste amazing!

Preparation Time: 
20 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Recipe Category: 


Wow...this is delicious.  I added a lot of veggies and thigns to mine: black olives, asparagus, broccoli, assorted bell peppers, pine nuts, and morningstar farms chicken strips. It was so, so good.  I made a whole pound and ate it throughout the week.  Maybe next time I'll try the sundried tomato version :)


Really good!!! I used the sundried tomato version. I had to process the sauce for a LONG time and add a good bit of soymilk to get it semi-smooth. Turns out semi-smooth is pretty good. I used a 8.5 oz jar of sundried tomatoes, a 14 oz box of tofu, 4 cloves of garlic, and used 1/2 Tbsp basil and 1/2 Tbsp Italian seasoning. I'd also say you could coat 5 servings of pasta with the amount of sauce it makes. I served it alongside roasted asparagus. YUM!


This was sooooo good!! It was really easy to make. I followed the recipe, except I did'nt use the soy parmesan. I don't think it needs it. Next time I might try using the tomatoes in place of the peppers.



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