Pasta with Sun-Dried Tomato Sauce
Posted by Celine on April 19, 2007
I had a package of Mori-Nu Japanese Miso silken tofu to finish off, and ever since I made the lasagna, I’ve been craving pasta of all kinds like nobody’s business, so I decided to make my own tomato sauce to use it up.
I cooked about 1/2 cup dry whole wheat pasta [shape doesn't matter] along with 1/2 cup dry brown rice pasta in some boiling water, for about 10 minutes, and at the 8-minute mark, added a couple handfuls frozen collard greens for good measure. I know fresh is better, but even though I love my greens, I usually have a hard time buying it and then having to cook it in a timely manner, that’s why frozen works best for me when it comes to some veggies.
once cooked, drain and place whatever amount of sauce you feel like having on top, mix it up a bit, and enjoy.
sun dried tomato sauce:
1 package Mori-Nu firm silken tofu, drained [12 ounces]
1/2 cup oil-packed sun-dried tomatoes [or you can rehydrate dry ones you have by letting them rest in boiling hot water, off heat source, for about 15 minutes]
2 T dried basil [if you have fresh, even better! go for 1/2 cup, then]
2 T extra virgin olive oil
2 T white balsamic vinegar [if you don’t have white, use white wine vinegar]
2 T almond butter
1 14-oz can diced tomato, drained
2 t cracked black pepper
3 cloves garlic
1 T light miso [optional, if you have a hard time finding it. I'm just a fan!]
place all of these ingredients in a food processor, and blend until smooth-ish.
it makes about 2 cups, but you can freeze small amounts of the sauce so that you can have it handy anytime you feel like pasta. note that this sauce would go very well on top of baked potatoes, or other grains, too.
April 19, 2007 at 7:36 pm
that actually looks like something I’d be able to make :)
I never thought of using collard greens in pasta, even though I regularly use spinach and that’s not so different. Collard greens with mashed potatoes are sort of a national dish here, so it’s kind of hard thinking outside the box and preparing it in a different manner.
April 20, 2007 at 9:51 am
it’s worth it, though! and besides, if you prefer using spinach, or whatever other green veggie OR even green peas, or whatnot, it’s gonna be super tasty too.
May 21, 2007 at 2:36 pm
That sauce sounds great! Definitely going to try it very soon…
May 21, 2007 at 3:12 pm
w00tw00t, Mitsu!
June 12, 2007 at 10:49 am
Can I use soy cream instead of tofu?
June 12, 2007 at 10:50 am
it might not be as thick/creamy, but it should work!
June 15, 2007 at 1:46 pm
Well, I’ve got oat cream and it turns very thick when kept in the freezer. I’m making this sunday with asparagus or spinach. I have no idea what collards are…
June 15, 2007 at 1:48 pm
la traduction de collards c’est “feuilles de chou” mais bon c’est un peu trop general quand meme. ca marchera tres bien avec ce que tu as prevu, pas de souci. tu me diras ce que t’en penses.
June 18, 2007 at 8:10 pm
I had to switch the week-end meals so I only ended up making your sauce tonight. VERY good! I used fresh basil and I think it really contributed to the rich flavor. I ended using tofu as you said it would be better… :) Thanks!
June 19, 2007 at 8:57 am
hooray! I’m glad you liked, Mitsuko. I prefer using fresh herbs too, but when I came up with the recipe, I didn’t have any at home. :D
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