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Dairy-Free Ziti with Sun-Dried Tomato ‘Cream’

SERVES 6
Vegetarian Times Issue: May 1, 1998   p.43

The flavorful no-cook sauce is warmed by tossing with the hot cooked pasta. This recipe is adapted from 366 Simply Delicious Dairy-Free Recipes by Robin Robertson (Plume/Penguin, 1997).

Ingredient List


1 Tbs. salt
1 lb. dried ziti or other tubular pasta
1 cup drained and chopped oil-packed sun-dried tomatoes
1 cup silken tofu, drained
2 cloves garlic, minced
1/4 cup chopped fresh basil
2 Tbs. balsamic vinegar
Salt and freshly ground black pepper to taste
2 Tbs. olive oil
2 Tbs. chopped fresh parsley

Directions
In large pot, bring 4 quarts of water to a boil. When water boils, add salt and pasta, stirring to prevent sticking. Cook until al dente, stirring occasionally, about 10 minutes.
Meanwhile, in food processor, combine remaining ingredients except parsley and process until smooth, adding 1 to 2 Tbs. pasta water to thin sauce to desired consistency.
Drain pasta and transfer to serving bowl. Spoon sauce over pasta and toss to mix. Sprinkle with parsley and serve.