Roasted tomato sauce linguini | Heart and Stroke Foundation

Ingredients

• 6 ripe but firm, plum tomatoes, quartered
• 1 head garlic, cloves separated and peeled
• 1/4 cup (50 mL) chopped fresh parsley, divided
• 1/4 cup (50 mL) chopped fresh basil, divided
• 4 tsp (20 mL) canola oil
• 1/4 tsp (1 mL) hot pepper flakes
• 2/3 cup (150 mL) silken plain tofu
• 1 pkg (375 g) whole wheat linguine
• 1 cup (250 mL) cooked no salt added canned mixed beans, drained and rinsed
• 3 tbsp (45 mL) grated Parmesan cheese