Pasta - Mediterranean Pasta Bake

[Guest guest]

* Exported from MasterCook *

 

Mediterranean Pasta Bake

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

4 minced scallions

2 cloves garlic -- minced

2 tablespoons chopped fresh parsley, OR 2 teaspoons

dried parsley

1 tablespoon chopped fresh basil , OR 1 teaspoon dried

basil

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound shell pasta -- cooked and drained

2 cups firm tofu -- drained and crumbled

2 tablespoons lemon juice

1 tablespoon chopped capers

2 cups diced ripe tomatoes

2 cups soy milk

2 tablespoons cornstarch combined with 2 tablespoons

water

1/2 cup silken tofu -- drained

1/2 cup grated soy mozzarella cheese

 

Preheat the oven to 375F. Heat the oil in a large skillet, add the scallions

and cook over medium heat for 3 minutes. Add the garlic, parsley, basil, salt,

and black pepper, and cook 2 minutes longer. Combine the scallion mixture with

the cooked pasta in a large bowl. Add the crumbled tofu, lemon juice, capers,

and tomatoes and mix well. Spray a shallow baking dish with nonstick cooking

spray. Spread the pasta mixture evenly in the dish and set aside. Heat the soy

milk in a saucepan over medium high heat, whisk in the silken tofu, and pour the

sauce over the top of the casserole. Sprinkle the top with the grated soy

cheese. Bake, uncovered, for 30 minutes.

 

Description:

" An Italian version of macaroni and cheese. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 334 Calories (kcal); 5g Total Fat; (13% calories from fat); 12g

Protein; 60g Carbohydrate; 0mg Cholesterol; 296mg Sodium

Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

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