Ziti with Sun-Dried Tomato-Tofu ‘Cream’ Sauce
A quick, no-cook sauce finishes this vegan pasta
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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).
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 2 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 583 mg
- Sugar Content 0 g