Dairy-Free Ziti with Sun-Dried Tomato ?Cream?


The flavorful no-cook sauce is warmed by tossing with the hot cooked pasta. This recipe is adapted from 366 Simply Delicious Dairy-Free Recipes by Robin Robertson (Plume/Penguin, 1997).

  • 6Servings


  • 1 Tbs. salt
  • 1 lb. dried ziti or other tubular pasta
  • 1 cup drained and chopped oil-packed sun-dried tomatoes
  • 1 cup silken tofu, drained
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. olive oil
  • 2 Tbs. chopped fresh parsley


In large pot, bring 4 quarts of water to a boil. When water boils, add salt and pasta, stirring to prevent sticking. Cook until

al dente

, stirring occasionally, about 10 minutes.

Meanwhile, in food processor, combine remaining ingredients except parsley and process until smooth, adding 1 to 2 Tbs. pasta water to thin sauce to desired consistency.

Drain pasta and transfer to serving bowl. Spoon sauce over pasta and toss to mix. Sprinkle with parsley and serve.

Nutrition Information

  • Calories: 158
  • Carbohydrate Content: 23 g
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 583 mg