PREP: 15 minutes | COOK: 10 minutes | YIELD: 5 x 2-cup servings
A creamy cream-less pasta that’s vegan, too? Today is indeed your lucky day!
1 lb (454 g) whole wheat penne rigate, made without eggs
1 x 12-oz (340 g) package silken soft tofu, drained, at room temperature
½ cup (120 ml) raw unsalted cashews
½ cup (120 ml) hot water
1 cup (240 ml) rehydrated sun-dried tomatoes (not in oil), drained
1 clove garlic, chopped
2 Tbsp (30 ml) chopped basil
1 Tbsp (15 ml) chopped marjoram
¼ tsp (1.25 ml) each sea salt and freshly ground black pepper
1 x 8-oz (225 g) package frozen artichoke hearts, thawed
Bring a large pot of water to boil on high heat and cook pasta according to package directions until al dente. Drain, reserving ¼ cup (60 ml) cooking liquid. Do not rinse. Transfer pasta to a large bowl.
In a blender, blend tofu, cashews and hot water until very smooth. Add sun-dried tomatoes, garlic, basil, marjoram, salt and pepper, and blend until combined, but little chunks of tomatoes remain. Pour over pasta, add artichoke hearts and toss to combine. If sauce is too thick, add reserved pasta cooking liquid a bit at a time until sauce reaches desired consistency.
NUTRITIONAL VALUE PER SERVING:
Calories: 428 | Calories from Fat: 93 | Protein: 19 g | Carbs: 81 g | Total Fat: 11 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 13 g | Sodium: 254 mg | Cholesterol: 0 mg
