Roasted Tomato Sauce Linguini
Creating a rich textured sauce is easy and rich in protein when using soft tofu!
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Servings: 4
Ingredients
- 6 ripe but firm, plum tomatoes, quartered
- 1 head garlic, cloves separated and peeled
- 1/4 cup chopped fresh parsley, divided
- 1/4 cup chopped fresh basil, divided
- 4 tsp canola oil
- 1/4 tsp hot pepper flakes
- 2/3 cup silken plain tofu
- 1 375 g pkg whole wheat linguine
- 1 cup cooked no salt added canned mixed beans, drained and rinsed
- 3 Tbsp grated Parmesan cheese
Instructions
- Line a baking sheet with parchment paper. Preheat oven to 425 °F (220 °C).
- In a large bowl, toss together tomatoes, garlic cloves, 2 Tbsp (30 mL) of the parsley and basil, oil and hot pepper flakes to coat. Spread onto prepared pan and roast for 25 minutes or until tomatoes are blistered and golden. Let cool slightly.
- Transfer tomato mixture to blender with tofu and puree until smooth.
- Meanwhile, in a large pot of boiling water, cook linguine for about 8 minutes or until al dente. Place beans in colander and drain pasta over top. Return linguine and beans to pot over low heat and add tomato sauce and remaining parsley and basil. Cook stirring gently for about 1 minute and sprinkle with cheese to serve.
Nutrition Facts
Roasted Tomato Sauce Linguini
Amount per Serving
Calories
480
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1.5
g
9
%
Cholesterol
0
mg
0
%
Sodium
95
mg
4
%
Potassium
600
mg
17
%
Carbohydrates
82
g
27
%
Fiber
10
g
42
%
Sugar
3
g
3
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.