1 pound penne rigate
1 tablespoon olive oil
2 medium carrots — sliced thin (~1cup)
1 large onion — chopped (~1-1/2cup)
1 large sweet red peppers — chopped (~1-1/2cup)
1 large clove garlic — minced
3 tablespoons minced fresh basil
1 10.5-oz pkg silken tofu
1 teaspoon salt
1/4 teaspoon black pepper
Boil pasta in salted water to al-dente. Rinse and drain. Keep warm until served.
In olive oil, saute carrots, onion, bell pepper, garlic, and basil until soft.
Cut the tofu in half. Blend half the sauteed 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.
Makes about 3-1/2 cup sauce.
Per book, serves 6-8 as side dish. Experience: serves 4 as main (with salad).