Wednesday, March 23, 2011

Vegan Fresh Tomato Creamy Pasta

I made this last night with a bunch of left over tomatoes from brunch on Sunday. It came out quite well! It was creamy and rich and the perfect pasta dinner to accompany the pouring rain outside. Mix this food with some trash TV (I like Hawaii 5-0) and it’s a great night in! Enjoy!

Vegan Fresh Tomato Creamy Pasta

1 pound cherry tomatoes
1 small can of tomato sauce
½ tsp salt
¾ tsp Italian seasoning
3 tbs vegan sour cream or cream cheese (your choice, I like sour cream)
1 tbs vegan margarine
1 tbs nutritional yeast
1 ½ tbs minced garlic
¼ cup red wine
2 tbs white sugar
1 box lundberg brown rice pasta (your choice)

Bring a pot of salted water to boil for your pasta. While the water is heating, put the cherry tomatoes in the blender with the tomato sauce and pulse for about 2 minutes. When the tomatoes are well incorporated, add the remaining ingredients (except wine and sugar) and blend on high for two minutes. In a large pan, add the mixture and bring to a boil. You need to constantly stir. Once its bubbly, add the wine and sugar. Cook for 2-3 minutes. Add your cooked pasta and simmer for 2-3 more minutes. Turn off the heat and allow the pasta to sit for about 5 minutes.

DONE!- that is right, a rich, creamy, healthy vegan pasta dish in 15 minutes!

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