Monday, March 29, 2010

Ziti with sun dried tomato cream


    1 lb. ziti
    1 cup sun-dried tomatoes in oil
    1 box firm silken tofu, drained
    3 cloves garlic, chopped
    1/4 cup chopped fresh basil (or 1 Tbsp. dried)
    2 Tbsp. balsamic vinegar
    1 tsp. salt
    1/8 tsp. pepper
    2 Tbsp. olive oil
    Small can marinated artichokes, drained and chopped
    1 cup mushrooms, sliced
    2 Tbsp. minced fresh parsley
    Parmesan cheese (may use vegan)

• Cook the ziti until al dente.
• While the pasta is cooking, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil in a food processor and blend to a smooth consistency. Heat sauce on stove top until hot.
• Drain the pasta, and toss with the sauce, the artichokes, and the mushrooms.
• Sprinkle with the parsley and Parmesan and serve.

The recipes yields 4 servings however this made at least 8 servings! Great for freezing in lunch size portions!


This is our typical Italian salad we make when we have pasta. Lettuce of your choice, cucumbers, tomatoes, sliced black olives, sprinkled with a titch of parmesan cheese. We toss it in a light vinaigrette!


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