As I’m sure you’re all aware by now, my darling Husband can’t eat dairy. Poor guy.
About two weeks ago we went out to dinner and I ordered this dish. It was so good and I kept wishing I could just give him a forkfull to taste how wonderful it was! So, I decided to try my best to re-create the dish using dairy free ingredients. I must say, it was quite good! The trick is to use the silken tofu instead of the regular kind…it purees up nicely and was super creamy.
Of course, you can just substitute heavy cream if you don’t have any dairy issues.
3/4C. Silken Tofu
3/4C. Plain Soy Milk
4 Cloves Garlic
2C. Tomato Sauce (I used one that had basil already in it)
3C. Veggies of your choice (I used shallots, carrots, zucchini, yellow squash and broccoli)
3/4lb. Shrimp, peeled and de-veined
1T. Olive Oil
1lb. Pasta of your choice (I like farfalle)
Salt and Pepper to taste
In a blender mix garlic, tofu and soy milk until very smooth – about 45 seconds. Stir in tomato sauce and set aside.
Prepare pasta according to package directions.
While the pasta is cooking chop all veggies into bite-size pieces and saute in olive oil until just cooked (do not overcook).
Add shrimp during the last 2 minutes of cooking. Then, add half of the soy tomato mix and stir to warm completely.
Add the other half of the soy tomato mix to the drained pasta. Then, add the pasta to the veggies and mix thoroughly.
Enjoy with a sprinkling of Parmesan cheese.
Husband Rating – 3.5 out of 5 – “All these veggies scare me…but the sauce is good!”