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Penne Rigate With Sweet Red Pepper Sauce

Type: Pasta
Courses: Main Course, Sauces
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozPenne rigate
1 tablespoon 15mlOlive oil
2 tablespoons 30mlCarrots - sliced thin (~1cup) (medium)
1 tablespoon 15mlOnion - chopped (~1-1/2cup) (large)
1 tablespoon 15mlSweet red peppers - chopped (~1-1/2cup) (large)
1   Garlic - minced
3 tablespoons 45mlMinced fresh basil
1   Silken tofu
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlBlack pepper

Recipe Instructions

Boil pasta in salted water to al-dente. Rinse and drain. Keep warm until served.

In olive oil, saute carrots, onion, bell pepper, garlic, and basil until soft.

Cut the tofu in half. Blend half the sauteed veggies with half the silken tofu in a blender until creamy, then repeat for the other half. Return to the pan, heat, and add salt and pepper.

Serve sauce when hot over warm pasta.

Makes about 3-1/2 cup sauce.

Per book, serves 6-8 as side dish. Experience: serves 4 as main (with salad).

Source:
Tofu Cookery, by Louise Hagler

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