Creamy Sun-Dried Tomato Pasta

Creamy Sun-Dried Tomato Pasta

I came across this recipe in The Part-Time Vegan, on page 108. For the most part I followed the recipe but did use a different type of tofu, as it was what I had on hand. Easy to make, quick to hav...

Ingredients

  • 13.25 ounce box Barilla Piccollini mini fusilli (used the high fiber version or use whole wheat if you like)
  • 12.3 ounce box lite silken tofu, firm (find in produce section usually, shelf stable)
  • 1¼ cups oil packed sun-dried tomatoes
  • ¼ cup unsweetened almond milk (or favorite milk)
  • 2 Tbsp red wine vinegar
  • 1 tsp dry parsley
  • 1 tsp dry basil
  • ½ tsp roasted garlic (jarred)
  • ½ tsp granulated sugar
  • ½ tsp kosher salt
Read the whole recipe on Gazing In