Since I knew I wouldn't have a lot of time to cook when I went back to school, I got a couple of cookbooks to help me prepare quick and healthy meals (The Vegetarian 5-Ingredient Gourmet & Quick Fix Vegetarian). I don't like agonizing over what recipes to make each week so I'm not too picky when choosing my meals (though recently I haven't been using any recipes because I've had so many exams.) I've found some pretty good recipes for the most part, though some (particular in The Vegetarian 5-Ingredient Gourmet) were too bland as is so they need to be modified a bit for next time, and some recipes were certainly not quick.
This recipe for pasta with red pepper sauce was one of the recipes that is an interesting idea but needs some additions to make it delicious. It's definitely not your ordinary pasta sauce as it uses silken tofu for its base. Two great things about this sauce are that it's super easy having only 2 ingredients (roasted red peppers and silken tofu, though in the future I will modify it to add more) and that it uses something I need to eat more of (tofu!) I had never thought of using tofu in a pasta sauce before so I was really intrigued. It turned out alright but wasn't super flavourful. I've already started composing a list of things I would add to it next time to make it better, such as: garlic, herbs, more mixed veggies (particularly green onions or sauteed red onions), nuts, parmesan cheese, and pureeing in wilted spinach. The recipe definitely has possibilities and I'm glad I tried it!
Pasta with Red Pepper Sauce
Adapted from The Vegetarian 5-Ingredient Gourmet
12 ounces whole wheat pasta, any short chunky shape
1 cup frozen green peas
1 tablespoon butter
12 ounce jar roasted red peppers, drained
1 package firm silken tofu
salt & pepper to taste
1. Cook the pasta according to package directions, adding the peas in for the last minute or two to heat them. Drain the pasta and return to the pot. Stir in butter to melt.
2. Meanwhile, combine the peppers and tofu in a food processor and process until smoothly pureed.
3. Combine the sauce with the pasta and peas in the pot and stir together. Cook just until the sauce is heated through. Season with salt and pepper, and serve.
Optional add in ideas: garlic, herbs, more mixed veggies (particularly green onions or sauteed red onions), nuts, parmesan cheese, and pureeing in wilted spinach