The Pioneer Woman Tasty Kitchen
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Pasta with Roasted Red Pepper Sauce

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Level: Easy

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Description

A vegan roasted red pepper sauce. Tastes rich and creamy with no dairy! Use whatever pasta shape you like, but I like bow-tie or rigatoni the best.

Ingredients

  • 12 ounces, weight Cooked Pasta, Any Shape
  • 1 cup Frozen Peas, Cooked
  • 2 Tablespoons Olive Oil
  • 12 ounces, weight Roasted Red Peppers
  • 12-½ ounces, weight Firm Silken Tofu
  • Salt And Pepper, to taste

Preparation

1. Over low heat, stir olive oil and peas into cooked and drained pasta.
2. In a food processor, puree peppers and tofu until smooth.
3. Stir puree into pasta pot and stir until sauce is heated through.
4. Salt and pepper to taste. Enjoy!

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