RCI-ND.002.0091.001
Pasta with Creamy Spinach and Roasted Red Pepper Sauce
Pasta with Creamy Spinach and Roasted Red Pepper Sauce from the Recidemia collection
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- whole grain pasta (any shape)10 oz
- x 10-oz pkg. fresh baby spinach2 unitrinsed
- x 12.3-oz containers firm silken tofu2 unit
- x 12-oz jar roasted red peppers with garlic1 unit
- heaping tbsp small capers2 unitdrained
Method
1
Bring a large pot of salted water to a boil and add the whole grain pasta, stirring occasionally, until al dente according to package directions.
2
While the pasta cooks, drain the roasted red peppers with garlic and transfer them to a blender along with both containers of firm silken tofu.
3
Blend the red pepper and tofu mixture until completely smooth and creamy, about 1-2 minutes, then transfer to a large skillet over medium heat.
4
Warm the sauce gently for 2-3 minutes, stirring occasionally to prevent scorching.
5
Add the rinsed fresh baby spinach to the skillet in batches, stirring until each addition wilts completely before adding more.
3 minutes
6
Stir in the drained capers and season with salt and pepper to taste.
7
Drain the cooked pasta and add it directly to the creamy spinach and red pepper sauce, tossing gently to coat all the pasta evenly.
8
Divide the pasta among serving bowls and serve immediately while hot.