Pasta with Creamy Spinach and Roasted Red Pepper Sauce

Ingredients

 * 10 oz whole grain pasta (any shape)
 * 2 x 10-oz pkg. fresh baby spinach, rinsed
 * 2 x 12.3-oz containers firm silken tofu
 * 1 x 12-oz jar roasted red peppers with garlic
 * 2 heaping tbsp small capers, drained

Directions

 * 1) Bring large pot of water to a boil.
 * 2) Cook pasta according to package directions, until al dente.
 * 3) Meanwhile, put spinach in large, deep skillet or saucepan (cook in batches if necessary) with 2 tbsp water.
 * 4) Stir greens over medium-high heat until wilted.
 * 5) Cover, reduce heat to low, and cook 1 to 2 minutes more, or until tender.
 * 6) Remove pan from heat.
 * 7) Combine tofu, peppers and ¾ tsp salt in food processor or blender; process until smooth and creamy.
 * 8) Drain spinach, gently pressing out any excess liquid.
 * 9) Combine tofu mixture and spinach in pan, stirring to blend.
 * 10) Cook over low heat, stirring often to heat through; do not let boil.
 * 11) Drain pasta, and place on serving plates.
 * 12) Top with spinach mixture, and sprinkle with capers.
 * 13) Serve immediately.