Marry Me Pasta and Tofu
with Spinach and Peppers- Soy
- Wheat
- Milk
- Wheat
- May contain traces of allergens
- Egg
- Soy
- Sulphites
- Milk
- Tree nuts
- Triticale
- Mustard
- Sesame
- Peanuts
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Whole grain penne (wheat) (whole grain durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Yellow onion • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Chives • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
170 g
Whole Grain Penne
(Contains: Wheat May be present: Egg)
1 unit(s)
Cream Cheese
(Contains: Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
2 unit(s)
Garlic, cloves
½ unit(s)
Yellow Onion
1 unit(s)
Sweet Bell Pepper
2 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
7 g
Chives
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Pat tofu thoroughly dry with paper towels, then place in a medium bowl. Using a potato masher, mash tofu into pea-sized pieces. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- To the boiling water, add pasta. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- In a large bowl, reserve 1/2 cup (1 cup) pasta water.
- Strain pasta, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
- Add garlic and tofu. Cook for 1-2 min, stirring often, until garlic is fragrant and tofu is warmed through.
- Meanwhile, to the large bowl with reserved pasta water, add cream cheese. Whisk until there are no lumps. Add cream cheese mixture to the pan. Cook for 1-2 min, stirring constantly, until slightly thickened.
- Add sun-dried tomato pesto. Stir to combine, then remove from heat.
- To pot with pasta, add sauce. Stir to coat. Season with salt and pepper.
- Divide pasta between bowls.
- Spinkle chives over top.
