"Creamy" Pasta Primavera
12oz soft silken tofu
2 tablespoon lemon pepper seasoning (I use Lowery's)
1/3-1/2 cup soy milk
1/2 teaspoon salt
2 tablespoon fresh parsley, chopped
1-2 tablespoon olive oil
1 med. yellow squash, diced into 1/2" cubes
1 med zucchini, diced into 1/2" cubes
1 14oz can Italian style stewed tomatoes, drained
1 bunch broccoli florets
1 cup chopped, fresh baby spinach
12 oz macaroni elbow pasta
Cook pasta. Meanwhile: Combine tofu, lemon pepper, soymilk, salt, and parsley in blender and whirl till smooth. Heat oil over medium heat in pan and cook squash and zucchini until tender (~5 min). Add tomatoes, broccoli, and spinach and cover. Cook until broccoli is crisp tender and spinach has wilted (~5 min). Pour tofu sauce over vegetables and heat in pan just until tofu sauce begins to bubble. Pour over pasta, toss to combine, and serve.
(I've found that the lemon pepper takes away that "sweet" flavor soft silken tofu can have in these types of recipes.)
SO HOW'D IT GO?
I found that this was too peppery. I would knock down the lemon pepper and add something else- maybe some garlic, onion and def more tomato.