Rotelle with Tomato-Tofu Carbonara and Fresh Basil
- 4 oz. Italian-style baked tofu, diced
- 1 Tbs. olive oil
- 3 medium tomatoes, coarsely chopped, divided (3 cups)
- 8 oz. dry rotelle pasta (2 cups)
- 1/2 cup torn basil leaves
- Place tofu, oil, 1 cup chopped tomatoes, and 1/2 cup hot water in bowl of food processor.
- Puree 3 minutes, or until mixture is smooth, scraping down sides of bowl as needed.
- Thin with more water, if necessary, to achieve consistency of sour cream.
- Set aside.
- Cook pasta in large pot of boiling salted water according to package directions.
- Drain, and return to pot.
- Stir in tofu mixture.
- Stir in remaining 2 cups tomatoes and torn basil leaves.
- Season with salt and pepper, if desired.
italianstyle baked tofu, olive oil, tomatoes, pasta, torn basil
Taken from www.vegetariantimes.com/recipe/rotelle-with-tomato-tofu-carbonara-and-fresh-basil/ (may not work)