Thursday, August 11, 2011

Pasta El Barto

A cheezy pasta of sorts... like Pasta Alfredo, only without the heavy cream and cheese!

I wanted to make something simple, and Rod requested that I pretty please make the chocolate mousse with crunchie bits again... so, with a twisted arm, I did...

As they chill in the fridge with, awaiting consumption... Which, for the record, was excellent after 20 minutes :-)

Making pasta isn't rocket science... and the sauce was very simple and quick.  Toss stuff in a processor and you're good to go!!  This is a good quick one to make when you're in a hurry and happen to have silken tofu and nooch in your pantry ;-)

2 servings, 60 calories per serving of sauce, 210 in an average 2oz serving of pasta, 60 in a half cup of frozen peas.  I broke it down in case you use different pasta or different veggies.

6oz of silken tofu (firm, 1/2 a container, I used mori nu)
1/4 cup nooch
1 TBS soy sauce
1 TBS mustard
1 tsp mushroom powder (optional)
1/8 tsp salt
1 tsp chili powder
1 cup frozen peas (or other veggie, like broccoli, bell peppers, mushrooms, corn...)
4 oz pasta, like spaghetti or linguine

1. Cook pasta according to package directions.  Mine said 9 minutes for al dente in boiling water.

2. Meanwhile, prepare the sauce.  Dump everything except the peas in a processor and whir around until smooth.

3. When pasta is ready, drain and toss in the frozen peas, stirring around to thaw.  Could take about 3 minutes total, not stirring constantly but here and there.

4. Layer as you wish

But then you should stir it up, little darling...

Serve with a little bread to clean your bowl with afterwards.

Captain Hindsight says next time add lemon juice.

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