- 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!