A spicy macaroni dish confetti-ed with sun dried tomatoes and spinach leaves, smothered in a white cream sauce.
This recipe lends itself well with whole wheat macaroni noodles because the noodles are cooked twice, whole wheat noodles are less fragile.
|Servings 6||Serving Size 1 Cup|
Preheat oven to 400 degrees.
Cook macaroni noodles until slightly under cooked and drain.
Chop sun dried tomatoes into 1/2" pieces
Cook spinach and drain.
Into blender place: tofu, pine nuts, vinegar, lemon juice, salt, soy milk, flour, sugar, oil, onion powder and garlic powder. Blend until smooth.
Pour sauce from blender onto noodles and mix in the grated onion, crushed red pepper and oregano, sun dried tomatoes and spinach.Pour into 2 quart casserole dish and sprinkle top lightly with paprika.
Bake in oven for 45 to 50 minutes. After taking it out of the oven, let stand for 5 minutes before eating.