Sun-Dried Tomato Spaghetti

Author: Recipes_se
No ratings yet
Prep Time 8 mins
Cook Time 7 mins
Total Time 15 mins
Course Main Course, Pastas
Cuisine Italian
Servings 6 servings


  • Blender or Food Processor
  • Stove


  • 12 oz Tinkyada spaghetti pasta cooked
  • 1 block silken tofu drained
  • 1/4 cup soy milk NO SODIUM BENZOATE
  • 2 tbsp red wine vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 1/4 cups sun-dried tomatoes rehydrated
  • 1 tsp parsley dried or fresh
  • 2 tsp fresh basil chopped


  • Prepare Tinkyada noodles according to package instructions.
  • In the blender or food processor, place tofu, soy milk, vinegar, garlic powder, and salt. Blend until a smooth consistency. Add tomatoes and parsley and blend until well diced.
  • Transfer the mixture to a medium saucepan and heat through. Pour over hot cooked noodles. Sprinkle fresh basil over the top and serve.

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