Penne rigate with sweet red pepper sauce

 
                  Penne Rigate with Sweet Red Pepper Sauce
 
 Recipe By     : Tofu Cookery, by Louise Hagler
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Main courses, vegetarian*        Pasta*
                 Quick dishes*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         penne rigate
    1      tablespoon    olive oil
    2      medium        carrots -- sliced thin (~1cup)
    1      large         onion -- chopped (~1-1/2cup)
    1      large         sweet red peppers -- chopped (~1-1/2cup)
    1      large clove   garlic -- minced
    3      tablespoons   minced fresh basil
    1      10.5-oz pkg   silken tofu
    1      teaspoon      salt
      1/4  teaspoon      black pepper
 
 Boil pasta in salted water to al-dente. 
 Rinse and drain. 
 Keep warm until served. 
 
 In olive oil, saute carrots, onion, bell pepper, garlic, and basil 
 until soft.
 
 Cut the tofu in half.
 Blend half the sauteed veggies with half the silken tofu in a blender 
 until creamy, then repeat for the other half.
 Return to the pan, heat, and add salt and pepper.
 
 Serve sauce when hot over warm pasta.
 
 Makes about 3-1/2 cup sauce.
 
 Per book, serves 6-8 as side dish.
 Experience: serves 4 as main (with salad).
 
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