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  • Writer's pictureSoyfoodscouncil

Southwest Pasta with Tofu sauce

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

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