Ziti with Sun-Dried Tomato Cream Makes 4 servings
- 1 lb. ziti
- 1 cup chopped oil-marinated sun-dried tomatoes
- 1 cup firm silken tofu, drained and crumbled
- 3 cloves garlic, chopped
- 4 tablespoons chopped fresh basil or 1 tablespoon dried basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 small can marinated artichokes, drained and chopped
- 2 tablespoons fresh parsley
- soy parmesan (optional)
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Cook the ziti al denté. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to a smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley and soy parmesan, if desired. 366 Simply Delicious Dairy-Free Recipes by Robin Robertson |
