The mgic ingredients: rotini, garlic confit and tofu. That's it.
The rotini is a good shape for the three wee ones to handle and eat all by themselves, which is important to them and frees up my hands for other things, like feeding myself or wiping up spilled whatever or fetching whatever or rounding up whomever.
The final product!
As the pasta was cooking, I threw in some frozen mixed veggies to cook alongside. This was coated in sauce in the same pot as the pasta cooked in so I consider that a one-pot meal. The sauce was whirred in my food processor so I'm just going to pretend that that didn't happen and there's only one pot to clean. But I don't mind an extra dish.
The sauce after it whirred around for a minute or so.
I think this garlic confit thing is here to stay in my kitchen. I used both the garlic and the oil for this dish. Dee-licious! The Big Kid asked for it in his lunch tomorrow.
Rotini with tofu alfredo sauce
inspired by Spark Recipes
made enough to serve 4
6 oz (1/2 pkg) soft or silk tofu, plain
2 garlic cloves (I used the ones in my confit)
1 Tbsp EVOO (I used the oil from my confit)
1 Tbsp milk of choice (I used Silk)
S&P to taste (this took a surprising amount of salt and pepper)
- blend sauce ingredients in food processor, magic bullet or blender
Toss with 4 cups pasta shape of your choice. (4 cups before it was cooked) You can have up to 1 cup of vegetables cooked with the pasta (I recommend broccoli, peas, carrots, sweet potato or fresh beans, asparagus in season.)
This version is a vegan one, you can add up to 1/8 cup parmesean and 1/8 cup romano cheese if you like, or more to taste.