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rigatoni with veggies in a creamy dairy-free vodka sauce
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Heat olive oil in a large sauté pan (I use a 5 quart saute pan)Add garlic. Saute 1-2 minutes until fragrant and just starting to brown.Add tomato paste and mix well.Add strained tomatoes, crushed pepper, basil and salt.If adding Sundried tomatoes, add them to the sauce when you add the strained tomatoes.Bring to a boil, then lower heat and let simmer. (Can be as little as 5 minutes, but we prefer at least 30 minutes to allow flavor to come out).Meanwhile, in a blender, blend tofu and vodka until smooth.Add the tofu vodka mixture to the tomato sauce and let simmer for at least 30 minutes. Note, sometimes we don't add the entire amount, depending on if we want it creamier or more tomato-yWhen ready to eat, prepare pasta according to package instructions, removing from heat and straining water when almost done (about 1 minute before package cook time)Meanwhile add asparagus to boiling pasta water while pasta cooks and boil 2-3 minutes, until bright green and just tender. Scoop out asparagus with a slotted spoon and set aside.Add asparagus, prepared pasta and a handful or two of arugula directly to the saute pan with the sauce. Mix well and cook for about 1 minute or until arugula just wilts. Serve.