Penne Rigate with Sweet Red Pepper Sauce
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, penne
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 2 | medium |
carrots
sliced |
|
| 1 | large |
onions
chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 3 | tablespoons |
basil
minced |
|
| 10 | ounces |
tofu
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, penne
|
*
|
| 15 | ml |
olive oil
|
|
| 2 | medium |
carrots
sliced |
|
| 1 | large |
onions
chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 45 | ml |
basil
minced |
|
| 289 | ml/g |
tofu
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Boil pasta in salted water to al-dente.
Rinse and drain.
Keep warm until served.
In olive oil, sauté carrots, onion, bell pepper, garlic, and basil until soft.
Cut the tofu in half.
Blend half the sautéed 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.
