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Peanut-Broccoli Pasta

Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep time 15 mins
Cook time 11 mins
Yield Serves 4

Ingredients

  • 2 cups whole-wheat bow-tie pasta
  • 1/3 cup crunchy peanut butter
  • 1/3 cup pureed silken tofu
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper
  • 3 cups broccoli florets, steamed and coarsely chopped
  • 1 red bell pepper, finely chopped

Nutrition Information

  • calories 278
  • fat 12 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 14 g
  • carbohydrate 33 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 119 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta in a large pot of boiling water until al dente, about 10 minutes. Drain, reserving 6 Tbsp. pasta cooking water. In a large bowl, whisk together peanut butter, tofu, reserved cooking water and red pepper. Season with salt and pepper. Add pasta, broccoli and bell pepper to peanut butter sauce and toss well. Serve warm.