Dairy-Free Ziti with Sun-Dried Tomato Creame

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Dairy-Free Ziti with Sun-Dried Tomato Creame

6 Servings—Vegan

 

The flavorful no-cook sauce is warmed by tossing with

the hot cooked pasta. This recipe is adapted from 366

Simply Delicious Dairy-Free Recipes by Robin Robertson

(Plume/Penguin 1997).

 

1 Tbs. salt

1 lb. dried ziti or other tubular pasta

1 cup drained and chopped oil-packed sun-dried

tomatoes

1 cup silken tofu, drained

2 cloves garlic, minced

1/4 cup chopped fresh basil

2 Tbs. balsamic vinegar

Salt and freshly ground black pepper to taste

2 Tbs. olive oil

2 Tbs. chopped fresh parsley

In large pot, bring 4 quarts of water to a boil. When

water boils, add salt and pasta, stirring to prevent

sticking. Cook until al dente, stirring occasionally,

about 10 minutes.

 

Meanwhile, in food processor, combine remaining

ingredients except parsley and process until smooth,

adding 1 to 2 tablespoons pasta water to thin sauce to

desired consistency.

 

Drain pasta and transfer to serving bowl. Spoon sauce

over pasta and toss to mix. Sprinkle with parsley and

serve.

 

PER serving: 158 CAL; 5 G PROT; 6 G TOTAL FAT (1 SAT.

FAT); 23 G CARB.; 0 MG CHOL; 583 MG SOD.; 2 G FIBER

 

 

 

 

 

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