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Rotelle with Tomato-Tofu Carbonara and Fresh Basil

Serve this dish hot—the tofu sauce may lose its creaminess as it cools.

Ingredients: 

Ingredients: 

Ingredient Line: 
4 oz. Italian-style baked tofu, diced
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1 Tbs. olive oil
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3 medium tomatoes, coarsely chopped, divided (3 cups)
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8 oz. dry rotelle pasta (2 cups)
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½ cup torn basil leaves

Instructions: 

1. Place tofu, oil, 1 cup chopped tomatoes, and 1/2 cup hot water in bowl of food processor. Purée 3 minutes, or until mixture is smooth, scraping down sides of bowl as needed. Thin with more water, if necessary, to achieve consistency of sour cream. Set aside.

2. Cook pasta in large pot of boiling salted water according to package directions. Drain, and return to pot. Stir in tofu mixture. Stir in remaining 2 cups tomatoes and torn basil leaves. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
322
Protein: 
16 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
49 g
Cholesterol: 
<1 mg
Sodium: 
202 mg
Fiber: 
4 g
Sugar: 
6 g
Yield: 
Serves 4

Comments on this Recipe

Im excited to try this.

This recipe looks very interesting.

YUMMMMMMMM!!!! DELICOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!