Serves: 4
Total Calories: 236

6 to 8 ounces any variety whole grain pasta
1 (6-ounce) jar roasted red chili pepper
1 (12 1/2-ounce) package firm silken tofu
1 to 2 clove garlic
1/4 teaspoon sea salt
2 tablespoons water
1 (10-ounce) bag prewashed baby spinach
1 heaping tablespoon small capers

1. Bring a large pot of water to boil, and cook the pasta according to package directions.
2. While the pasta is cooking, prepare the sauce. Place the roasted peppers, tofu, garlic, and salt in a blender, and blend until smooth and creamy. Set aside.
3. Place the 2 tablespoons of water in another large pot over high heat. Add the spinach and stir until it starts to wilt. Cover the pot, reduce the heat to low, and cook for 2 minutes or until the spinach is tender. Leave the spinach in the pot, and drain the liquid. Lightly press the cooked spinach with the back of a spoon to remove any excess liquid.
4. Transfer the tofu mixture to the pot with the spinach and mix well. Heat up over low heat but do not boil.
5. Drain the cooked pasta. Place on individual serving plates and top with the sauce. Sprinkle with capers and serve immediately

Nutritional Facts:

Serves: 4
Total Calories: 236
Calories from Fat: 8

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