Ziti with Sun-Dried Tomato "Cream"

Makes 6 servings

Tofu replaces heavy cream in this flavorful no-cook sauce, which is warmed when you toss with the hot cooked pasta.


  • 1 tablespoon salt
  • 1 pound dried ziti
  • 1 cup silken tofu, drained
  • 2 cloves garlic, minced
  • 1 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley

In a large pot, bring 4 quarts of water to a boil. When water boils, add salt and pasta, stirring to prevent sticking. Cook until al dente, stirring occasionally, about 10 minutes.

Meanwhile, in a food processor or blender, combine remaining ingredients except parsley and process until smooth, adding 1 to 2 tablespoons of pasta water to thin sauce to desired consistency. Drain pasta and transfer to serving bowl. Spoon sauce over pasta and toss to mix. Sprinkle with parsley and serve.

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Nutrition Information

Ziti with Sun-Dried Tomato "Cream"

Servings per Recipe: 6

Amount per Serving

Calories:  158

Calories from Fat:  

Total Fat:  6g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  583g

Carbohydrates:  23g

Dietary Fiber:  2g

Protein:  5g

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