Ok, so way back when, Amanda made this AWESOME vegan pasta dish for our Local Matters Food Educator screening of PolyCultures (good movie; hits home!) and we have been waiting a looong time to get it, and when you get something this good you mos def share!
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Ziti (I made penne) with Sun-Dried Tomato Cream
Makes 4 Servings (I doubled the amount)
1 lb. ziti
1 cup chopped oil-marinated sun dried tomatoes
1 cup silken tofu, drained and crumbled
3 cloves garlic, chopped
4 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 small can marinated artichoke hearts, drained and chopped
2 tablespoons fresh parsley
soy parmesan (optional)
I also put some cut up fresh tomatoes on the pasta as well.
Cook the ziti al dente. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to a smooth consistency., Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley and soy parmesan, if desired.
For our
omnivores, adding grilled chicken breast makes a great addition as well. (I'm very partial to my George Forman so I grill everything!) Another great addition would be pine nuts. I love pine nuts with anything artichoke, so, try it out why don't cha?
I'm soo excited because right now I have a batch in my fridge pre-made and ready to go.
Who knew eating healthy would be this good?!
Bon Appetit!
