I tried this recipe many times with vegetables creams that you can find at the store, but they never quite satisfied me, so recently I tried to use silken tofu instead, and the outcome was a success. Much creamier and thicker. I mean who needs cream when you can have silken tofu?
- 1 cup cooked mixed vegetables
- 1 cup silken tofu
- 2-3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- a pinch of dried rosemary
- salt and pepper to taste
- 1 cup cooked pasta
Cook vegetables (I used broccoli, carrots, zucchini and red peppers), and also your pasta (I used farfalle, but any kind works fine) following the directions on the packet.
In the meantime prepare the tofu sauce.
Add in a blender or food processor the tofu, then the nutritional yeast and also the remaining seasonings.
Blend until you get a very nice creamy consistency, and pour in a small pot or pan.
Heat the sauce on low heat until you see it making small bubbles on the surface, then add the vegetables and pasta.
Move to a bowl and serve hot.