A recipe from dinner tonight. When traditional red sauce — I am now a Barilla man — from overuse loses its appeal, I try new things. Most turn out OK. Of my concoctions to this point, none have been so pleasing as this.
I think it resembles parmesan in some way, though I because I have not intentionally eaten any cheese in over five years I cannot say this with certainty.
- 2 tablespoons margarine
- 2/3 cup chopped frozen spinach
- 1/3 package firm tofu
- 1/2 cup flour
- 1/3 cup water
- 1 tablespoon garlic salt
- 2 teaspoons dillweed
- 2 teaspoons basil
- Pasta to your liking
Or thereabouts. Warm margarine in frying pan. Add frozen spinach, separate with fork or spatula. Slice tofu shoestring-potato width or otherwise; you’ll be mashing it anyway. Add tofu, mix and mash (like lumpy mashed potatos). Continue to separate spinach. Add flour, water. Mix. Add everything else. Mix. Heat to 250°.
By now your pasta should require draining. Do this.
Set pasta on plate. Spoon or spatula sauce over pasta. Mix if desired.