Here’s one for the adults, though you could easily remove the vodka and just make a tomato cream sauce if you prefer. It’s one of my all-time favorite pasta dishes, all-vegan, easy, lowfat and with no cholesterol!
via flickr
Serves 4
3 cups (8 ounces) dry pasta (penne, spirals or other shaped plain, whole wheat or brown rice macaroni)
1 teaspoon sea salt
4 large cloves garlic, finely chopped
3 tablespoons extra-virgin olive oil
1 cup crushed tomatoes (use canned crushed, pureed tomatoes that include salt and seasoning)
1 package (12 ounces) silken tofu, drained
1 teaspoon sea salt or Himalayan pink salt
1/4 teaspoon freshly ground black pepper
1/4 cup vodka
1/3 cup chopped parsley and/or basil
2 teaspoons fresh lemon juice
Sea salt, black or cayenne pepper, and vegan Parmesan cheese for garnish
Boil the pasta in a large pot. Add one teaspoon of sea salt to the pot. When the pasta is finished cooking, drain and set aside. In a large sauté pan, cook the chopped garlic in the olive oil over medium-high heat. When the garlic begins to brown lightly, add the tomato. Stir and cook for a minute. Puree the tofu in a food processor or blender. Add the tofu, 1 teaspoon sea salt and black pepper to the pan. Stir well. Add the vodka and stir the mixture. Turn the heat down to low-medium heat. Stir in the chopped herbs and cook for 5 minutes. Turn off the heat. Stir in the lemon juice. Add the pasta to the pan and toss to combine. (You can add extra water if you want to thin the sauce, preferably pasta cooking water.)
Garnish with extra salt, pepper and vegan Parmesan cheese.
