Vegan Ziti With Sundried Tomato Cream

1. Cook the ziti al dente as per the directions on the package.

2. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to a smooth consistency.

3. Drain the pasta and toss with the sauce and artichokes.

4. Sprinkle with the parsley and soy parmesan, if desired.

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Nutrient	Quantity
Total fats	29.432 g
Protein	90.5961 g
Carbohydrates	6.947 g
Energy	678.3681 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3184 g
Water	396.8992 g
Aspartic acid	0.0704 g
Calcium, Ca	578.189 mg
Lutein + zeaxanthin	1026.757 g
Fiber, total dietary	0.7114 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	720.721 g
Niacin	5.1952 mg
Vitamin A, RAE	196.2908 g
Arginine	0.0252 g
Riboflavin	0.6976 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.0645 g
Sodium, Na	321.0774 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4083 g
Total lipid (fat)	29.432 g
Manganese, Mn	0.3225 mg
Fructose	2.3663 g
Proline	0.0434 g
Fatty acids, total saturated 16:0	3.4726 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.0002 g
Choline, total	297.0594 mg
Sugars, total	4.8878 g
Serine	0.0255 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.6933 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.5705 mg
Selenium, Se	76.256 g
Ash	5.9351 g
Fatty acids, total saturated 18:1 undifferentiated	19.612 g
Pantothenic acid	0.0687 mg
Phenylalanine	0.0299 g
Copper, Cu	1.209 mg
Betaine	0.1718 mg
Thiamin	0.5553 mg
Retinol	136.0003 g
Methionine	0.0081 g
Iron, Fe	7.6472 mg
Carbohydrate, by difference	6.947 g
Phosphorus, P	834.2429 mg
Folate, total	86.9557 g
Tocopherol, gamma	0.3568 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.23 g
Alanine	0.0359 g
Cholesterol	226.6672 mg
Valine	0.0329 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.8097 g
Glycine	0.029 g
Carotene, alpha	0.138 g
Glucose (dextrose)	2.4273 g
Fatty acids, total saturated 14:0	0.01 g
Zinc, Zn	4.7398 mg
Isoleucine	0.0242 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	3.674 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0474 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	1658.9989 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	86.9557 g
Tryptophan	0.0082 g
Vitamin C, total ascorbic acid	12.016 mg
Phytosterols	61.108 mg
Galactose	0.0303 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.02 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	187.1986 g
Fatty acids, total saturated	4.3342 g
Histidine	0.0118 g
Fatty acids, total monounsaturated	20.1386 g
Threonine	0.0231 g
Folate, food	86.9557 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	5.1635 g
Vitamin E (alpha-tocopherol)	6.295 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	107.0574 mg
Lysine	0.0283 g
Potassium, K	1167.4365 mg
Cystine	0.0057 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Parsley	2 tablespoons	2.736	0.4811	0.06
Silken Tofu	1 cup	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	3	403.4676	0	2.2667
Basil	4 tablespoons	2.438	0.2809	0.0678
artichoke	1 jar	0	0	0
ziti pasta	1 lb	403.4676	0	2.2667
sun tomato	1 cup	403.4676	0	2.2667
vegan parmesan cheese	0	403.4676	0	2.2667