Pasta with Red Pepper Sauce
- 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
- Cook the pasta according to package directions.
- Plunge the peas into the pasta cooking water to heat them.
- Drain the pasta and return to the pot.
- Stir in the margarine to melt.
- Meanwhile, combine the peppers and tofu in a food processor and process until smoothly pureed.
- Combine the sauce with the pasta and peas in the pot and stir together.
- Cook just until the sauce is heated through.
- Season with salt and pepper, and serve.
- Calories: 168
- Total Fat: 6g
- Protein: 8g
- Carbohydrate: 21g
- Cholesterol: 0mg
- Sodium: 67mg
pasta, frozen green peas, margarine, red peppers, salt, freshly ground pepper
Taken from www.epicurious.com/recipes/food/views/pasta-with-red-pepper-sauce-372767 (may not work)