Tofu ' Creamy' Pasta Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This works well as a creamy sauce for pasta. Especially useful for those unable to have dairy or tomato sauces. This is a beginning point, and maybe quite useful for Elimination Diets. For those with less restrictions, I'd suggest adding herbs and onions to taste. (I plan on developing such a recipe once I'm allowed onions again.) I've been eating this with rice & millet pasta twists. Ingredients:
12 ounces firm silken tofu, drained (but not pressed) |
2 garlic cloves |
1 1/2 teaspoons dried parsley |
1 1/2 teaspoons dried basil (or herb of choice) |
1/4 teaspoon paprika |
1/2 teaspoon salt |
1/2 cup soymilk (approximately) |
Directions:
1. Blend the tofu, garlic, parsley, herbs, paprika, and salt. (Add any herbs you want).
2. Then thin with soy milk to achieve consistency. I like mine rather thick so it coats the pasta.
3. When mixed, heat thoroughly in a pan before putting on pasta. (It tends too cool too quick if just poured over pasta and quickly heated.) DON'T LET IT BOIL THOUGH! It will separate and turn pasty if you do, which just isn't pleasant.
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