Penne Rigate with Sweet Red Pepper Sauce

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Penne Rigate with Sweet Red Pepper Sauce Ingredients

1 lb Penne rigate	1 lg Clov garlic; minced
1 tb Olive oil	3 tb Minced fresh basil
2 md Carrots; sliced thin (f1cup)	1 10.5 oz pkg silken tofu
1 lg Onion; chopped (f1-1/2cup)	1 ts Salt
1 lg Sweet red peppers; chopped	1/4 ts Black pepper

Instructions for Penne Rigate with Sweet Red Pepper Sauce

Boil pasta in salted water to al-dente. Rinse and drain. Keep warm until served. In olive oil, saut??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 serving: 486 Calories (kcal); 5g Total Fat; (9% calories from fat); 16g Protein; 93g Carbohydrate; 0mg Cholesterol; 555mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Tofu Cookery, by Louise Hagler Converted by MM_Buster v2.0n.

Main Ingredient: PepperCuisine: Uncategorized

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