WeightWatchers POINTS® per serving -- 5Servings -- 6
My adapted version of a recipe from "The Vegetarian Family Cookbook" by Nava Atlas. What a great book! I've used zucchini & peppers to add a few veggies in, you could certainly use other ones -- broccoli would be especially delish. To round this out and make it a hearty meal try serving with a nice big salad and some good bread.
Ingredients
12 oz uncooked whole-wheat pasta
1 small zucchini
1 small red pepper
2 Tbsp soy margarine
2 cloves garlic
12 oz silken tofu
1/2 cup unsweetened plain soymilk
1 tsp table salt
2 Tbsp nutritional yeast
Instructions
Cook pasta according to package directions until al dente. Saute zucchini & pepper until tender but not mushy. Combine the pasta and vegetables, set aside.
In a small skillet, heat the margarine over low heat and saute the smashed,diced garlic until just starting to get some color, about 2-3 minutes. Combine the garlic & margarine with the tofu, soymilk, nutritional yeast and salt in a food processor and blend till smooth and creamy.Toss the pasta w/vegetables and sauce together in a large bowl, season w/pepper to taste. If the sauce needs to be thinner, add a bit more soymilk.
3 comments:
As a vegetarian and a Weight Watcher, I just love your blog. I've been peeking in for a while and am always inspired by what I find. Thanks for doing what you do!
Wow, thank you SO much, how sweet -- do keep checking, too, I took a bit of a break to have some late spring vacation time but I'm back and will be posting more often again.
i just finished making this (and eating it!) and it really wasn't that bad. my little brother and sister got over the fact that it was made out of tofu! thanks for the recipe!
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