I came across this recipe in The Part-Time Vegan, on page 108. For the most part I followed the recipe but did use a different type of tofu, as it was what I had on hand. Easy to make, quick to have dinner on the table and not one that would have your eaters thinking “tofu” by any means.
On the sun-dried tomatoes – they are not cheap but if you buy them in large jars at Costco they are very affordable.
Creamy Sun-Dried Tomato Pasta
- 13.25 ounce box Barilla Piccollini mini fusilli (used the high fiber version or use whole wheat if you like)
- 12.3 ounce box lite silken tofu, firm (find in produce section usually, shelf stable)
- 1¼ cups oil packed sun-dried tomatoes
- ¼ cup unsweetened almond milk (or favorite milk)
- 2 Tbsp red wine vinegar
- 1 tsp dry parsley
- 1 tsp dry basil
- ½ tsp roasted garlic (jarred)
- ½ tsp granulated sugar
- ½ tsp kosher salt
After measuring the sun-dried tomatoes place them in a fine mesh strainer over a large bowl and let drain for at least 30 minutes to remove much of the oil (or up to an hour if your refrigerate yours, as the oil will need to warm up to room temperature). Discard the oil.
Bring a large pot of water to a boil, cook the pasta for the time on the package.
Meanwhile, add the other ingredients to a food processor bowl. Process on high, scraping a couple of times, until mostly smooth. Scrape into a medium saucepan and heat through on medium-low until warmed through. Toss with the hot pasta and serve.