Pasta with Red Pepper Sauce

Name: Pasta with Red Pepper Sauce
Yield: 4 to 6 servings
Ingredients: 12 ounces pasta, any short chunky shape; 1 cup frozen green peas, thawed; 2 tablespoons nonhydrogenated margarine; One 12-ounce jar roasted red peppers, drained; One 12.3-ounce package firm silken tofu; 1 teaspoon salt, or to taste; Freshly ground pepper to taste

December 9, 2011

The secret ingredient in this smooth sauce is silken tofu. Blended silken tofu makes a great base for sauces that seem creamy, but are actually pure soy goodness. Look for it in your supermarket’s produce section (as well as in natural foods stores). Complete this meal with some fresh bread and a bountiful tossed salad. Or serve it with any of the mixed greens salads on pages 50 to 53.

Recipe notes

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