Pasta - Pasta Primavera

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* Exported from MasterCook *

 

Pasta Primavera

 

Recipe By :The Soy Gourmet - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon safflower oil

1/2 cup chopped red bell pepper

1 teaspoon minced garlic

1/4 cup minced scallions

1/2 cup sliced mushrooms

1 carrot -- cut into 1/4-inch rounds, blanched

1 cup broccoli florets -- blanched

2 cups soy milk

8 ounces silken tofu

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon cornstarch

1 tablespoon white miso paste

1 pound linguine, OR other pasta

1/4 cup minced fresh parsley

 

Heat the oil in a large skillet. Saute the bell pepper, garlic, scallions, and

mushrooms for 5 minutes. Add the carrots and broccoli and saute 2 minutes

longer. Set aside. In a food processor or blender, combine the soy milk, tofu,

salt, pepper, and cornstarch. Place the tofu mixture in a small saucepan and

heat, stirring constantly, to achieve a smooth sauce. In a small bowl, blend

the miso paste with 1/4 cup of the sauce, and stir into the skillet. Taste to

adjust seasonings. Keep the sauce warm. In the meantime, cook the pasta in a

large pot of boiling salted water until tender but still firm, about 10 to 12

minutes. Drain well. Toss the pasta with the vegetables and sauce, sprinkle

with parsley, and serve.

 

 

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Per serving: 103 Calories (kcal); 6g Total Fat; (48% calories from fat); 5g

Protein; 9g Carbohydrate; 0mg Cholesterol; 297mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : If miso paste is unavailable, substitute tamari or dry sherry for extra

flavor. Sprinkle with soy Parmesan, if desired.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0