Pasta with Creamy Spinach and Roasted Red Pepper Sauce

This is a good dinner for anyone looking for a quick vegan recipe. If your kids don't like the idea of tofu, they won't know it's hidden in the sauce.If they don't like the spinach as pictured, you can add some of the spinach to the sauce as you're making it, too. Just make sure you do that in small batches, because too much can make the sauce brownish-green instead of creamy red.

Yield:

Serves 4

Ingredients

1. 10 ounces dried whole-wheat pasta, any shape
2. 12 cups (two 10-ounce packages) fresh baby spinach leaves, rinsed and dried
3. 1 ½ pounds firm silken tofu
4. One 12-ounce jar roasted red peppers with garlic
5. ¾ teaspoon salt
6. 2 heaping tablespoons small capers, drained

Directions

1. Bring a large pot of water to a boil. Add pasta and cook according to package directions.
2. Meanwhile, put spinach in a large, deep skillet or saucepan (cook in batches if necessary) with 2 tablespoons water. Stir over medium-high heat until wilted. Cover, reduce heat to low and cook 1 to 2 minutes more, or until tender. Remove pan from heat.
3. Combine tofu, peppers and salt in food processor or blender; process until smooth and creamy. Drain spinach, gently pressing out any excess liquid. Combine tofu mixture and spinach in pan, stirring to blend. Cook over low heat, stirring often to heat through; do not let boil.
4. Drain pasta and place on serving plates. Top with spinach mixture, and sprinkle with capers. Serve immediately.

Notes