Posts Tagged ‘Sun dried tomatoes’

Creamy Smoked Tofu Pasta

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Tofu is NOT something I normally like. In fact, normally, I avoid it. I know- it’s a great source of protein and a staple for vegetarians, but it is not part of my usual diet. Until now… Maybe it’s been around for awhile, but I recently discovered smoked tofu, and curiosity led me to try it. Although the the tofu texture was still not my favourite, I cut it up quite small and I barely noticed it. The smokiness of the tofu infused the whole sauce making for a rich and filling pasta dish that was delicious and healthy. Smoked tofu might become a staple in my house….

1 pkg. smoked tofu, chopped
1 tbsp olive oil
1 clove garlic, minced
1 medium yellow onion, diced
1 yellow or red pepper, diced
1 can light coconut milk
1/3 cup sun dried tomatoes, julienned (dried, not in oil)
1 cube vegetable bouillon
2-3 cups spinach, chopped
8 leaves fresh basil, chopped
Salt and pepper, to taste
Pasta of your choice

In a wok, over medium-high heat, heat olive oil and sauté onion, garlic and smoked toft until onion is soft. Add red pepper and cook for a few more minutes stirring frequently. Add coconut milk, bouillon and sun dried tomatoes and allow to simmer for 10 minutes.

Meanwhile, in a large pot, cook pasta of your choice in salted water.

Add spinach to the sauce, and cook until spinach is just beginning to get soft. Salt and pepper to taste.

Using a ladle, spoon sauce over pasta. Top with fresh basil.

Makes 4 servings.
5 weight watchers points plus per serving of sauce.

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Spaghetti Squash with Hearty Tomato Sauce

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This is one of my favourite recipes to use all the veggies that need to get eaten from the fridge. I have included everything from portabella mushrooms to kale. The staple veggies I always use are onion, peppers and sweet potato. I make it a little bit different each time, this is my latest version.

2 medium spaghetti squash, halved
1 tbsp olive oil
1 medium red onion, diced
2-3 cloves garlic, minced
1 cup sweet potato, grated
1 yellow pepper, diced
1 red pepper, diced
1 small zucchini, diced
2 ripe tomatoes
1/4 cup julienne- cut sun dried tomatoes (from package not oil)
1 – 398 mL can tomato sauce
2 handfuls fresh spinach, chopped
5 leaves fresh basil, chopped
Small handful fresh Italian parsley, chopped
1/2 tsp sea salt
1 tsp pepper
1/8 tsp crushed red pepper flakes (if desired)
10 cocktail sized bocconcini, halved
Freshly grated Parmesan cheese – to taste

Cut spaghetti squash in half lengthwise and scrape out seeds and pulp. Place face down in a shallow dish with a small amount of water. Cook on high in the microwave for 8-10 minutes. Alternatively, heat oven to 375 F and cook squash for 40-45 minutes. After cooking, allow to cool.

Over medium heat, in a large frying pan or wok, heat oil. Cook onions and garlic for 2-3 minutes. Add sweet potato and cook for about 5 minute stirring frequently. Adding peppers, zucchini and tomato, continue sautéing for 4-5 minutes.

Turn heat to low. Add tomato sauce, spinach, salt, pepper, parsley, basil and red pepper flakes. Stir well. Allow to simmer for 15 minutes, stirring occasionally. Tasting as you go, add additional salt, pepper and red pepper flakes as desired. (If you are a garlic lover, add one of the cloves at this step for a stronger garlic taste)

While sauce is simmering, using 2 forks, scrape the spaghetti squash loose. Keep half of the squash in the skin and transfer half to a bowl.

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Turn heat to low and stir in bocconcini, covering with sauce completely. Allow sauce to sit for an additional 5 minutes so that the cheese can begin to melt. Do not stir, as bocconcini cheese pieces are meant to stay mostly intact.

Scoop sauce directly into spaghetti squash ‘bowls’, layering sauce and remaining squash. Top with Parmesan cheese and fresh parsley.

Makes 4 portions.
5 Weight Watchers points plus per serving (before Parmesan cheese)

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