Roasted Tomato Sauce Linguini

Ingredients

6 ripe but firm, plum or Roma tomatoes, quartered

1 head garlic, cloves separated and peeled

1/4 cup chopped fresh parsley, divided

1/4 cup chopped fresh basil, divided

4 teaspoons canola oil

1/4 teaspoon hot pepper flakes

2/3 cup silken plain tofu

1 pkg whole wheat linguine

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

3 Tablespoon grated Parmesan cheese

Directions

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

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

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

Meanwhile, in a large pot of boiling water, cook linguine for about 8 minutes or until al dente. Place beans in 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 of recipe

Calories: 480

Total Fat: 11g

Saturated Fat: 1.5g

Cholesterol: 0mg

Sodium: 95mg

Total Carbohydrate: 82g

Fiber: 10g

Protein: 20g