I came across the idea for this recipe online – I am always looking for new pasta ideas. It is vegetarian friendly and if one used soy or rice milk and vegan cheese it can be done vegan. The sauce only takes a couple of minutes to prepare and is smooth, thick and most of all is rich tasting though it isn’t. It won’t fool everyone but they most likely won’t guess the secret ingredient was a 12 ounce block of shelf stable lite firm silken tofu:
I love Mori-Nu – it stores well and is ready to use out of the box. It is sold with the traditional tofu in the refrigerated section of the produce department but you can store it in your pantry. It is a soft tofu that works well in sauces, puddings, smoothies – those kind of things. It can be found on sale for $1 to 1.50 a box.
- 12-ounce box firm silken tofu (lite or regular)
- 1/2 cup grated Parmesan cheese (or vegan version)
- 1/4 cup low-fat milk (dairy or favorite non-dairy)
- 1 Tbsp olive oil
- 1 Tbsp dry parsley
- 1 1/2 tsp dry basil
- 1 tsp granulated garlic
- 1 tsp onion powder (not onion salt)
- 1/4 tsp ground black pepper
- 12 ounces pasta
Cook the pasta for time on the package, drain.
Meanwhile, add sauce ingredients into a blender, blend on high till smooth. Heat over medium-low till warmed through. Toss the cooked pasta with the sauce. Add more cheese as desired.
Serves 3 to 4.