Want a quick and easy creamy pasta sauce which doesn’t include dairy but still includes some protein and plenty of veg? This one was a hit with the children too! Instead of mascarpone I used silken tofu which is dairy free (suitable for those with a dairy allergy and vegans) and it’s much lower in fat (about 2.5g per 100g compared to about 40g per 100g). This is also a great way to get some phytoestrogens into you if you aren’t keen on the texture of tofu or edamame beans.
Ingredients
- 2 courgettes, diced finely (1cm pieces)
- 4 cloves garlic, peeled and crushed
- 8 sundried tomatoes in oil, cut into pieces (you need 2 tablespoons of oil)
- 1 tin chopped tomatoes
- 300g silken tofu
- Black pepper to taste
- 500g wholegrain pasta – spaghetti works well but I used a mixture as that’s what I had!
Method
Heat 2 tablespoons of oil from the sundried tomatoes, add the courgette, garlic and sundried tomato pieces and fry for 3 minutes before putting the lid on to sweat for 5 minutes until the courgette is soft. Meanwhile put the pasta on to cook as per pack instructions. When the courgettes are soft, add the tin of tomatoes, and black pepper and cook for a further 5 minutes. Blend the sauce and stir into the drained pasta. Serve with a side salad or another vegetable.
Enjoy!
Do let me know what you think of this recipe in the comments.