Prep Time: 17 min // Cook Time: 15 min // Total: 32 min // Serving: 5

Do you love creamy pasta but are lactose intolerant, or you are looking for a delicious plant based creamy pasta sauce that is simple to make? If so, this creamy tomato pasta recipe is for you. The secret is to use soft silken tofu. Silken tofu is made from soy beans. It has a delicate and smooth texture which is perfect for making creamy pasta sauce. Since tofu has a very mild flavor, it will cling to any flavor. For these reasons, silken tofu is a versatile product for making creamy plant-based recipes, such as sauces, smoothies/shakes and creamy desserts.

To keep it 100% plant-base, use plant-based cheese instead of Romano cheese.

Ingredients:

• ½  Lb penne pasta

• 1 – 16 oz package silken soft tofu (eg. Azumaya brand)

• 2 red roasted red bell pepper (~ 1 cup or 168 grams), sliced

• 14 oz can no added salt diced tomato

• 2 tablespoons garlic powder

• 3 tablespoons Italian seasoning

• ¼ cup Romano cheese

• ½ teaspoon red pepper flakes

• ½ teaspoon kosher salt

• 1 tablespoon lemon juice

• Chopped fresh parsley (optional)

Instructions:

1.     Cook pasta per package instruction

2.     While pasta is cooking, blend tofu, red bell pepper, diced tomato, roasted red bell pepper, garlic powder and Italian seasoning in a blender until smooth

3.     Place the sauce pan on a stove on medium high heat until the tofu tomato sauce becomes hot

4.     Add red pepper flakes and salt to the tofu tomato sauce in a sauce pan

5.     Add Romano cheese to the tofu tomato sauce until cheese melts

6.     Add cooked pasta then mix thoroughly with the tofu tomato sauce

7.     Turn the stove off and cover with a lid for 10 minutes (to allow the sauce thickens)

8.     Add lemon juice before serving