1 package silken tofu
1 can artichokes (drained and cut in half)
1 lime (zest and juice)
handful of cilantro (diced)
1/2 linguini
Cook pasta, meanwhile puree tofu in blender. When pasta is done, drain and mix in the tofu, artichokes, lime juice/zest and cilantro and heat.
recipe adapted from cooks country magazine
Subscribe to:
Post Comments (Atom)
1 comment:
The tofu does work as a cream sauce. The cilantro was a unique flavor for the pasta. I really liked the artichokes :)
Post a Comment