Pasta with Sweet Beans and Basil Cream

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Pureed soft silken tofu make great creamy sauces and dips with extra protein and little fat!

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Chicago

Time needed

20 min preparation

Ingredients

  • 6 C. uncooked bow-tie pasta
  • 1 1/2 C. frozen shelled edamame soybeans
  • 1 C. original-flavored soy milk
  • 1/4 C. chopped fresh or 1 Tbs. dried basil leaves
  • 1 Tbs. olive oil
  • 1 tsp. salt
  • 1 12-oz. pkg. soft silken tofu
  • 1/4 C. grated Parmesan cheese

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Directions

In 5-quart Dutch oven, heat 16 cups salted water to boiling. Add pasta; boil uncovered 6 minutes, stirring occasionally. Add soybeans; return to boiling. Cook uncovered about 6 minutes longer, stirring occasionally, until pasta is tender. Drain; return to saucepan. Meanwhile, in blender or food processor, place remaining ingredients except cheese. Cover; blend on high speed until smooth, stopping to scrape down sides as needed. Stir tofu mixture into pasta in saucepan. Reduce heat to low; cook about 3 minutes, stirring constantly, until warm. Just before serving, sprinkle with cheese.

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