Ingredients
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2 1/2 cups crushed tomatoes
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2 tablespoons no-added-salt tomato paste
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2 cups bok choy, including some of the white stem, chopped
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2 cups broccoli, chopped
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1 cup chopped green beans (I always use frozen ones)
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2 carrots, sliced
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1 onion, chopped
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1/2 lb firm regular tofu, crumbled (I like some larger chunks, but crumble as fine as you like)
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2 tablespoons fresh parsley, chopped
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4 -5 garlic cloves, chopped
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1 1/2 teaspoons oregano
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2 small bay leaves
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1/4-1/2 teaspoon black pepper, to taste
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salt, to taste
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1 lb rigatoni pasta
Instructions
- 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.