Serves: 4
Total Calories: 457

8 ounces whole wheat penne pasta
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic minced
1 teaspoon dried basil
2 1/2 cups sliced mushrooms
1 cup sliced pitted black olives
ROSE SAUCE
1 (12 1/2-ounce) package firm silken tofu
1 cup tomato sauce
pinch cayenne pepper

1. Bring a large pot of water to boil, and cook the pasta according to package directions.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the onions and saute about 5 minutes or until they start to soften. Add the garlic and basil, saute a minute, then add the mushrooms. Continue to sauté another 5 minutes or until the onions and mushrooms are tender. Add the olives and mix well.
3. Place the tofu and tomato sauce in a blender or food processor, and blend until smooth and creamy.
4. Drain the cooked pasta well and return to the pot. Add the sauteed vegetables and sauce, and mix well. Heat up over medium heat but do not boil. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 457
Calories from Fat: 70

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Buying Commercial Pasta
Whole Wheat Noodles
Vegan Lasagna
Making Homemade Pasta
Homemade Stuffed Ravioli
Penne with Black Olives and Rose Sauce
Fettuccine with Porcini Wine Sauce
Pasta with Black Beans
Pasta with Spinach and Red Pepper Sauce
Create-a-Pasta Dish!
Lazy Guy's Favorite Spaghetti
Fettuccine with Ratatouille
Chili Mac
Sauteed Eggplant over Fettuccine
Udon Noodles with Asparagus
Cold Japanese Noodles with Tofu
Macaroni and Vegetable Casserole
Whole Wheat Pizza Crust
Louise's Onion Pizza
Porcini Pizza
Mmmm, Pizza
Artichoke and Tomato Pizza
Tempeh Pizza
Eggplant and Sun Dried Tomato Pizza
Who Doesn't Love Pizza?