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Ingredients

• 16 ounces colored rotini pasta
• 1 (16 ounce) jar roasted red bell peppers
• 9 ounces low-fat, firm silken tofu
• 1 1/2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning
• 1/2 onion, chopped
• 10 spears asparagus, sliced diagonally
• 8 ounces fresh mushrooms, sliced
• 1 teaspoon minced garlic
• 1 (16 ounce) can diced tomatoes
• 1/2 teaspoon hot chile paste (optional)
• ground black pepper to taste
• 2 tablespoons grated Parmesan cheese

Description

A Puree Of Tofu, Roasted Peppers, Tomato Paste, Vegetable Broth, Balsamic Vinegar And Italian Seasoning Is Stirred Into Sauteed Onion, Garlic, Asparagus And Mushrooms. Add A Dab Of Hot Chili Paste If You Dare, And Serve The Sauce Over Cooked Pasta.

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