Ingredients 12 oz. Rotini Soy Pasta (Soy 7)
1 tsp. Salt
1/2 cup Salsa
1 Tbsp. Olive Oil
2 Garlic Cloves, minced
12oz Edamame, shelled and frozen
1 Red Bell Peppers, cut into thin strips
1 Green Bell Pepper, cut into thin strips
2 Tbsp. Soy Sauce
2/3 cup. Non-Fat Cream (Land O Lakes)
1 Tbsp. Lemon Juice
2 Tbsp. Fresh Thyme or Parsley, chopped
6 oz. Soft Tofu, pureed
Tabasco, 3-4 drops
3/4 cup Mexican Blend Pre-Shredded Cheese (Sargento)
Salt and Ground Black Pepper to taste
Mexican Blend Pre-Shredded Cheese for topping the casserole
Optional: Add 2 cups precooked chicken, cut into bite-sized pieces when mixing in the pasta.
Instructions Cook the pasta in boiling, salted water until al dente for 8 to 10 minutes.Drain well. Add salsa. Set aside.Heat the oil in a wok or frying pan add garlic, edamame and peppers saute for 4-5 minutes. In a medium mixing bowl, add soy sauce, cream, lemon juice, thyme or parsley, tofu, Tabasco and cheese, stir until blended.Add pasta mixture, blend well.Season with salt and pepper.Pour into a shallow, heat- proof dish.Sprinkle Mexican Blend cheese evenly over dish.Bake in a 350 degree oven for 20-30 minutes or until heated through and lightly browned.
Notes Serves 4-6