Creamy Dijon Pasta

• Total time: – min
• Cook time: – min
• Prep time: – min

• 4 ounces whole wheat pasta, uncooked
• 2 cups frozen peas
• 6 ounces silken tofu
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• ⅛ tsp nutmeg (optional)

Cook pasta according to package instructions, tossing peas or asparagus into the cooking water a few minutes before the pasta is done to warm and/or cooke the veggies. Meanwhile, combine tofu, mustard, vinegar, and optional nutmeg in a blender. Whiz until smooth and creamy, adding 1 to 2 tablespoons of water if necessary. Toss warm pasta and veggies with the cream sauce and garnish with freshly ground black pepper before serving.

Chef's Note: Any pasta shape and gluten-free pasta may be substituted here. Half a package of Mori-Nu tofu (any firmness) may also be substituted for the silken tofu.

Servings per batch: 2

• Calories: 261
• Fat: 3.70g
• Carbohydrate: 40.90g
• Dietary Fiber: 12g
• Sugars: 9.20g
• Protein: 17.80g