Recipe by White Rose Child
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.
Top Review by Um Safia
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 :)
- 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
Directions See How It's Made
- 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.