Pasta with Mock Creamy Tomato Sauce Recipe

In a large pot with boiling salted water cook pasta until al dente. Drain well.

Meanwhile in a blender or food processor puree roasted red and yellow peppers tofu tomato paste vegetable broth balsamic vinegar and Italian seasoning. Set aside.

Coat a medium saute pan with cooking spray. Cook onion garlic and asparagus over medium heat until tender about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes or until mushrooms are tender and soft. Stir in tofu sauce tomatoes black pepper. Add hot chili paste if desired. Reduce heat to low and heat through.

Toss pasta with sauce and serve with Parmesan cheese.