Prep time
10 min
This spring inspired pasta, uses frozen vegetables so you can enjoy the taste of spring year-round. Be sure to make extra, because you’ll want leftovers!
Cook time
25 min
Servings
6
Prep time
10 min
Cook time
25 min
Servings
6
Ingredients
- 225 g whole wheat penne pasta
- 30 mL (2 tbsp) vegetable oil
- 750 mL (3 cups) tomatoes, diced
- 3 cloves garlic, crushed
- 125 mL (½ cup) diced onion
- 454 g medium-firm tofu, diced
- 7 mL (½ tbsp) dried basil
- 2 mL (½ tsp) salt (optional)
- 500 mL (2 cups) lower sodium vegetable broth
- 375 mL (1 ½ cups) mixed frozen vegetables
- 60 mL (¼ cup) grated parmesan cheese (optional)
Directions
- Bring a large pot of water to a boil and prepare pasta according to the package instructions. Drain and set aside.
- In a large pan, heat vegetable oil over high heat. Add tomatoes and cook while stirring for 5 minutes or until tomatoes begin to soften.
- Stir in garlic and onions and cook for 2 minutes or until softened while stirring.
- Stir in tofu, basil, salt (optional) and vegetable broth. Bring to a simmer and cook for 10 minutes or until sauce has reduced by half.
- Pour in frozen vegetables and cook for 6 to 8 minutes or until warmed through. You may add some water, 30 mL (2 tbsp) at a time to adjust the sauce to your desired consistency.
- Add cooked penne to the pan and stir to coat with sauce. Top with parmesan cheese (optional).
Recipe highlights
Tips
- Make a double batch and freeze meal-sized portions for busy weeknights.
- Ask your little chefs to help pick vegetables for the pasta. The more involved they are, the more likely they will eat it!
- Switch it up with different frozen vegetables. Try frozen broccoli and beans, or peas, corn, and carrots.
- Did you know that ‘Primavera’ means ‘spring’? Try this recipe with fresh spring vegetables like asparagus and peas.
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