Guiltless Pasta with Creamy Tomato Sauce

Sportsglutton was hanging out with the boys last night and I was on my own for dinner.  Having pulled a four-year stint as a vegetarian, I still have a soft spot for tofu.   While I admit that it is tasteless, I also see this lack of taste as an opportunity.  I have been sneaking Silken Tofu into Sportsglutton’s food over the past week, successfully I might add, and still had some leftover in the fridge.

After a long day at school, making pasta was just about my speed… and there was a jar of sauce in the fridge.  You can’t get much easier than that, but when I went to get it out, I saw the tofu and it was saying “Please don’t let me spoil and go to waste… Please Lady!” 

Yes my friends, someday after a long day of work or school your tofu might talk to you as well. 

There were also some lonely Shiitaki mushrooms in there as well, but I really didn’t have the energy to chop anything.  This was all becoming way more complicated than that jar of sauce.  So I pulled out my mini food processor, and this delicious meal was born.

It is vegetarian for all you non-meat eaters out there.  This dish was sooo easy, healthy and delicious.  This really made enough sauce for two servings, but the sauce rocked and I liked my pasta swimming in it.  It felt so sinful, yet it wasn’t at all.  You can double, triple, and quadruple the recipe without a problem and maintain the same amount of ease.  If you are a hater of mushrooms, they can be omitted. If you don’t have Shiitakis available, sub in a different type (though some may not pack quite a flavor punch like the Shiitakis do).

Lastly, please forgive the terrible picture.  I was hungry and lacked the enthusiasm that decent photography requires.

Guiltless Pasta with Creamy Tomato Sauce

  • 2 ounces, dry Pasta, any shape
  • ¼ block Silken Firm Tofu
  • 1 clove Garlic, peeled
  • 5 whole Fresh Shiitaki Mushrooms, stems removed
  • ½ cups Tomato Sauce, jarred Or homemade
  • 1 teaspoon Olive Oil
  • Salt And Pepper

1.) Start water boiling in a pot for the pasta.  Season with salt.
2.) While the water is heating, puree the tofu in a blender, mini food processor, etc.
3.) Rip the Shiitaki mushrooms into smaller pieces and toss into the food processor with the tofu, season with salt and pepper.  Puree those up some.
4.) Once the water boils, throw the whole peeled clove of garlic into the water and pull out after 1 minute. Add that to the food processor as well.  Puree until smooth, add a little oil or water if it is too thick to blend.
5.) Add the pasta to the boiling water.  Cook according to package directions until al dente.
6.) Heat a skillet over medium-low heat, add olive oil and a little cooking spray if needed.  Add the tofu mixture once the skillet is hot and cook, stirring, for about 4 minutes.
7.) Add the tomato sauce to the skillet and stir to combine.  Let the mixture simmer, stirring often, until the pasta is cooked. 
8.) Add the cooked and drained pasta to the sauce and cook 1 minute more. 
9.) Transfer to a bowl and sprinkle on some Parmigiano cheese, herbs, whatever you like.

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