Roasted Tomato Sauce Linguini

Ingredients

6 ripe but firm, plum or Roma tomatoes, quartered

1 head garlic, cloves separated and peeled

1 cup canned no salt added canned kidney beans, drained and rinsed

⅔ cup plain tofu

¼ cup chopped fresh parsley, divided

3 Tbsp grated Parmesan cheese

8 oz whole wheat linguine

¼ tsp red pepper flakes

4 tsp canola oil

¼ cup chopped fresh basil, divided

Directions

1. Line a baking sheet with parchment paper. Preheat the oven to 425 °F.

2. In a large bowl, toss together tomatoes, garlic cloves, 2 tbsp of the parsley and basil, oil and red pepper flakes to coat. Spread onto the prepared pan and roast for 25 minutes or until tomatoes are blistered and golden. Let cool slightly.

3. Transfer tomato mixture to a blender with tofu and puree until smooth.

4. Meanwhile, in a large pot of boiling water, cook linguine for about 8 minutes or until al dente. Place beans in a colander and drain pasta over top. Return linguine and beans to pot over low heat and add tomato sauce and remaining parsley and basil. Cook, stirring gently for about 1 minute and sprinkle with cheese to serve.

Nutritional information:

4 Servings

Serving Size: ¼ recipe

Calories: 348.4 kcals

Total Fat: 7.4g

Saturated Fat: 1.3g

Cholesterol: 3.3mg

Sodium: 194.3mg

Total Carbohydrate: 56.8g

Protein: 14.2g

Fiber: 5.7g