Penne With Broccoli and Creamy Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The silken tofu gives this sauce a rich, creamy quality, and the olives give it some punch. Ingredients:
10 ounces whole wheat penne |
1 lb broccoli |
1 cup firm silken tofu |
2 cups pasta sauce, from a jar is fine |
1/2 cup kalamata olive, chopped |
Directions:
1. Bring a large pot of water and a pinch of salt to a boil. Cook pasta according to package directions, about 10 minutes. Drain pasta, reserving 3/4 cup of the cooking water.
2. Meanwhile, steam broccoli until just tender, about 7 minutes.
3. Put tofu into food processor and puree until smooth. In medium saucepan, combine tofu, pasta sauce, olives and enough reserved pasta cooking water to create a creamy sauce. Cook sauce over medium heat, stirring occasionally, until heated through, but do not boil! Season to taste with salt and pepper if desired.
4. Transfer pasta to a serving bowl, add broccoli and toss to mix. Top with sauce and serve.
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