nutritional information

Per SERVING:

  • Calories: 430
  • Protein: 22 g
  • Total Fat: 6 g
  • Carbohydrates: 78 g
  • Sodium: 420 mg
  • Fiber: 16 g
  • Sugar: 13 g
Vegan

Penne with Broccoli and Creamy Tomato Sauce

Serves 4

30 minutes or fewer

30 minutes or fewer   The silken tofu gives this sauce a rich, creamy quality, and the olives give it some punch. For the best flavor, use a high-quality pasta sauce.
  • 10 oz. whole wheat penne
  • 1 lb. broccoli
  • 1 cup reduced-fat firm silken tofu
  • 2 cups low-sodium jarred pasta sauce
  • ½ cup chopped black olives, preferably kalamata
  1. Bring large pot of water to a boil. Add pinch of salt and pasta, stirring to prevent sticking. Cook pasta according to package directions, or until al dente, about 10 minutes. Drain pasta, reserving 3/4 cup cooking water.
  2. Meanwhile, steam broccoli until just tender, about 7 minutes.
  3. Put tofu into food processor or blender, and purée until smooth. In medium saucepan, combine tofu, pasta sauce, olives and enough reserved pasta cooking water to create a creamy sauce. Cook sauce over medium heat, stirring occasionally, until heated through (do not boil). Season to taste with salt and pepper, if desired.
  4. Transfer pasta to serving bowl; add broccoli, and toss to mix. Top with sauce, and serve.
April 2005

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comments

I tried out this recipe last night. The sauce was super tasty!! I used the only silken tofu option found in the refrigerated section with the other tofus. Kroger didn?t have low-fat, but it?s pretty low-fat anyway. It was a fantastic way to make a ?cream? sauce without the cream! I didn?t tell my boyfriend that I used tofu and he had no idea. I also didn?t use the black olives because I only like Kalamata and they are so expensive, but I bet they would have been good. I topped it with shredded Parmesan cheese just for fun.

Sara - 2011-02-09 12:04:41