Penne w/ Broccoli and Creamy Tomato Sauce

This is a creamy one — the kids really liked.

Serves 4; Vegan; 30 minutes or fewer

The silken tofu gives this sauce a rich, creamy quality, and the olives give it some punch. For the best flavor, use a high quality pasta sauce.

10 oz whole wheat penne
1 lb broccoli
1 cup reduced-fat firm silken tofu
2 cups low-sodium jarred pasta sauce
1/2 cup chopped black olives, preferably kalamata

1. Bring large pot of water to a boil. Add pinch of salt and pasta, stirring to prevent sticking. Cook pasta according to package directions, or until al dente, about 10 minutes. Drain pasta, reserving 3/4 cup cooking water.

2. Meanwhile, steam broccoli until just tender, about 7 minutes.

3. Put tofu into food processor or blender, and puree until smooth. In medium saucepan, combine tofu, pasta sauce, olives and enough reserved pasta cooking water to create a creamy sauce. Cook sauce over medium heat, stirring occasionally, until heated through (do not boil). Season to taste with salt and pepper, if desired.

4. Transfer pasta to serving bowl; add broccoli, and toss to mix. Top with sauce, and serve.

From Vegetarian Times, April 2005; Huneycutt family approved 🙂