with Sun-Dried Tomato Pesto, Spinach and Peppers
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Whole grain penne (wheat) (whole grain durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Yellow onion • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Chives • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Tofu
1 unit(s)
Whole Grain Penne
170 g
Cream Cheese
1 unit(s)
Sun-Dried Tomato Pesto
0.25 cup
Garlic, cloves
2 unit(s)
Yellow Onion
0.5 unit(s)
Sweet Bell Pepper
1 unit(s)
Garlic Salt
2 g
Chives
7 g
Oil
1 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, preheat the broiler to high. Bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Pat tofu thoroughly dry with paper towels, then place in a medium bowl. Using a potato masher, mash tofu into pea-sized pieces. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- To the boiling water, add pasta. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- In a large bowl, reserve 1/2 cup (1 cup) pasta water.
- Strain pasta, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
- Add garlic and tofu. Cook for 1-2 min, stirring often, until garlic is fragrant and tofu is warmed through.
- Meanwhile, to the large bowl with reserved pasta water, add cream cheese. Whisk until there are no lumps. Add cream cheese mixture to the pan. Cook for 1-2 min, stirring constantly, until slightly thickened.
- Add sun-dried tomato pesto. Stir to combine, then remove from heat.
- To pot with pasta, add sauce. Stir to coat. Season with salt and pepper.
- Divide pasta between bowls.
- Spinkle chives over top.
740
kcal
Calories
32
g
Fat
8
g
Saturated Fat
80
g
Carbohydrate
9
g
Sugar
12
g
Dietary Fiber
33
g
Protein
20
mg
Cholesterol
730
mg
Sodium
0.3
g
Trans Fat
900
mg
Potassium
650
mg
Calcium
6
mg
Iron
