Inspired by the recipe on http://vegandad.blogspot.com

Ingredients

6	oz whole wheat pasta
1/2	lb firm tofu
4	cups pasta sauce
1/2	cup fresh basil
4	cloves garlic
1	cup soymilk
1	cup cashews , not roasted
1 1/2	cups chickpeas (one can)
1	zucchini, chopped

Directions

1. Prepare pasta as directed on package.
   
   
2. Blend cashews, garlic, and soymilk until smooth. Add basil to the blender. Drain and blot the tofu, then add it to the blender. Again, blend it all until smooth.
   
   
3. Put chopped zucchini and chickpeas (drained and rinsed) into large pan on stovetop on low heat. Add the pasta sauce and tofu mixture to the pan. Stir to mix.
   
   
4. When pasta is done, drain and add to the tofu/pasta sauce mixture. Stir to cover. Enjoy!
   
   

Categories

Pasta, Main Dish, Boil, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber