Cauliflower-Red Pepper Pasta Bake

I'm not really sure how this dish came together.
 One day I wanted pasta and I had these ingredients, so I just threw it together.

After a few modifications, here it is!

Serves 6-8

• 2 red peppers, seeded and diced
• 1 head of cauliflower, chopped
• 3 TBS fresh parsley, chopped
• 2 cloves of garlic
• 2 TBS brown sugar
• 1 tsp salt
• 2 TBS vegetable oil

Combine all ingredients in a medium sized bowl and mix well. Pour into a glass or metal dish. Bake at 400 for 30 to 40 minutes, until veggies are cooked all the way through.

• 1 lb. box wheat pasta
• 1 TBS vegetable oil
• 1 package of Tofu (firm), chopped. *Not everyone loves Tofu, but it is so good for you. And it is perfect in a dish like this because there are so many other flavors, you really can't taste the Tofu. BUT if you're really that stubborn about it, substitute Tofu for chicken.
• 1 C Parmesan cheese, grated

Cook pasta.
In a large bowl, mix cooked pasta, cooked veggies, Tofu, and vegetable oil.

Pour mixture into a 9x13 dish and sprinkle Parmesan cheese on top.

Bake at 375 for 15-20 minutes, until everything is heated through and cheese is melted.