 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Even the most ardent young veggie-haters will gobble up their veggies disguised in this tomatoey sauce. Come to think of it, so will I.... From the Calciyum cookbook. Ingredients:
2 1/2 cups crushed tomatoes |
2 tablespoons no-added-salt tomato paste |
2 cups bok choy, including some of the white stem, chopped |
2 cups broccoli, chopped |
1 cup chopped green beans (i always use frozen ones) |
2 carrots, sliced |
1 onion, chopped |
1/2 lb firm regular tofu, crumbled (i like some larger chunks, but crumble as fine as you like) |
2 tablespoons fresh parsley, chopped |
4 -5 garlic cloves, chopped |
1 1/2 teaspoons oregano |
2 small bay leaves |
1/4-1/2 teaspoon black pepper, to taste |
salt, to taste (optional) |
1 lb rigatoni pasta |
Directions:
1. Place the carrots and onion in a steamer basket in a large pot with a small amount of water. Bring to a boil, lower heat, and let steam 5 minutes.
2. Add the bok choy and beans and let steam 10 minutes more, till well softened (but not mushy!).
3. Transfer the vegetables, any remaining steaming water, crushed tomatoes and tomato paste to a food processor. Blend till fairly smooth, still slightly chunky. Scrape the mixture into a medium pot. As you bring it to a simmer, add the tofu, parsley, garlic, oregano, bay leaves, salt and pepper.
4. Cover and simmer 15-20 minutes. Meanwhile, cook your rigatoni in a large pot.
5. Pour the sauce into the drained pasta, mix it up and serve!(No need for salad!).
6. This also reheats well.
|
|