Pasta with Roasted Red Pepper Cream Sauce
4 servings (around 8 ounces) pasta (I use bow-tie)
1 cup oil marinated roasted red peppers, chopped
1 cup firm silken tofu, drained and crumbled
2 cloves garlic, chopped
1 tablespoon dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 small can (4 ounces) artichokes, drained and chopped
2 tablespoons minced fresh parsley, optional
soy parmesan, to taste, optional
1. Cook the pasta al dente, according to package directions. Meanwhile, in a food processor or blender combine the red peppers, tofu, garlic, basil, vinegar, salt, pepper, and olive oil.
2. Process to a smooth consistency. Drain the pasta and toss with the sauce, then add the artichokes.
3. Sprinkle with the parsley and soy parmesan, if desired.
Enjoy!!You can also use 1 cup chopped oil marinated sun-dried tomatoes in place of the red peppers. Both taste amazing!