Creamy vegan sundried tomato pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz dry whole wheat pasta8 sun dried tomatoes1 package nasoya LIGHT firm tofu3 garlic cloves1/2 tsp salt1/2 cup fresh basil leaves2 cups fresh broccoli, cut into bite sized pieces.
Cook pasta.
While pasta is cooking, blend tomatoes, tofu, garlic, basil, and salt in a food processor or blender until smooth.
Set aside.
When pasta is almost done, add broccoli to pasta water and cook for an additional 3 minutes.
Drain and return pasta/broccoli to pot.
Add sauce and toss well.
Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MMMEGANNN.
While pasta is cooking, blend tomatoes, tofu, garlic, basil, and salt in a food processor or blender until smooth.
Set aside.
When pasta is almost done, add broccoli to pasta water and cook for an additional 3 minutes.
Drain and return pasta/broccoli to pot.
Add sauce and toss well.
Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user MMMEGANNN.
Nutritional Info Amount Per Serving
- Calories: 257.4
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 398.6 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 8.3 g
- Protein: 10.9 g