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Ingredientes
- 1 lb penne rigate
- 1 Tbsp. extra virgin olive oil
- 2 med carrots, sliced thin (f1cup)
- 1 lrg onion, minced (f1-1/2cup)
- 1 lrg sweet red peppers, minced (f1-1/2cup)
- 1 lrg clov garlic, chopped
- 3 Tbsp. chopped fresh basil
- 1 x 10.5 ounce pkg silken tofu
- 1 tsp salt
- 1/4 tsp black pepper
Direcciones
- Boil pasta in salted water to al-dente. Rinse and drain. Keep hot till served.
- In extra virgin olive oil, sauteecarrots, onion, bell pepper, garlic, and basil till soft.
- Cut the tofu in half. Blend half the sauteed veggies with half the silken tofu in a blender till creamy, then repeat for the other half. Return to the pan, heat, and add in salt and pepper.
- Serve sauce when warm over hot pasta.
- Makes about 3-1/2 c. sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 50 | 45% |
| Total Fat 5.6g | 7% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 630mg | 26% |
| Potassium 357mg | 10% |
| Total Carbs 9.69g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.08g | 3% |
| Protein 6.15g | 10% |
