Prep 20 mins
Cook 20 mins
Even the most ardent young veggie-haters will gobble up their veggies disguised in this tomatoey sauce. Come to think of it, so will I.... From the Calciyum cookbook.
- 2 1⁄2 cups crushed tomatoes
- 2 tablespoons no-added-salt tomato paste
- 2 cups bok choy, including some of the white stem, chopped
- 2 cups broccoli, chopped
- 1 cup chopped green beans (I always use frozen ones)
- 2 carrots, sliced
- 1 onion, chopped
- 1⁄2 lb firm regular tofu, crumbled (I like some larger chunks, but crumble as fine as you like)
- 2 tablespoons fresh parsley, chopped
- 4 -5 garlic cloves, chopped
- 1 1⁄2 teaspoons oregano
- 2 small bay leaves
- 1⁄4-1⁄2 teaspoon black pepper, to taste
- salt, to taste (optional)
- 1 lb rigatoni pasta
- Place the carrots and onion in a steamer basket in a large pot with a small amount of water. Bring to a boil, lower heat, and let steam 5 minutes.
- Add the bok choy and beans and let steam 10 minutes more, till well softened (but not mushy!).
- Transfer the vegetables, any remaining steaming water, crushed tomatoes and tomato paste to a food processor. Blend till fairly smooth, still slightly chunky. Scrape the mixture into a medium pot. As you bring it to a simmer, add the tofu, parsley, garlic, oregano, bay leaves, salt and pepper.
- Cover and simmer 15-20 minutes. Meanwhile, cook your rigatoni in a large pot.
- Pour the sauce into the drained pasta, mix it up and serve!(No need for salad!).
- This also reheats well.
I made this as part of Recipe of the Week in the Kid Friendly forum. This pasta is delicious & although I used cubes chicken breast instead of the tofu, I kept the rest of the recipe the same. The whole family enjoyed this - especially the kids - aged 6 years & 16 months! Thanks for posting this great recipe :)
WOW!!! This was probably one of the best pasta dishes I have ever had. I followed the recipe %100 and it tasted like the veggies were hand picked from my very own garden. My 18mo. old boy HONESTLY could not get enough. He was scooping up the sauce by the handful and shoveling it into his mouth. He ate 3 full plates. No Lie!!
I tagged this in Veg*n Tag. I used 2 cans chopped tomatoes, swiss chard for the bok choy, the full 12 oz pkg of tofu and fresh parsley, basil and oregano. I steamed as directed and pureed everything in the pot with my hand blender. I really wish it turned out more to our liking. Maybe we were wanting it to be more like spaghetti sauce and it was more like veggie sauce? I will mix the leftovers with my homemade spaghetti sauce next time we have pasta, just for the added nutritional value alone(getting the veggies into the kids!) Thanks!