Thursday, December 30, 2010

Creamy Tomato Jalapeno Pasta

I found this recipe in my Vegetarian Times magazine and it was a vegan creamy pasta recipe, so I thought I would give it a try.  I made a few tweaks to the recipe to have to work for our family (aka we like a lot of sauce).

The ingredients

After the chopping and the shredding

The sauce coming together

The pasta and sauce combined, yum!

Creamy Tomato Jalapeno Pasta

adapted from Vegetarian Times

  • 3 roma tomatoes (about 1.5 cups), diced
  • 1 Jalapeno, chopped (I only used 1/2, but it wasn't very hot, so next time I would use the whole)
  • 1/2 cup vegan mozzarella cheese (or a monterey would work too)
  • 1 1/2 cups unsweetened soy milk
  • 1 tablespoon vegan spread (Earth Balance and Smart Balance with Flax are both vegan)
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 oz. pasta (we used angel hair tonight because that's what we had)
  1. Cook pasta according to packaging.
  2. While pasta is cooking, melt 1 tablespoon margarine in a large skillet over low heat.
  3. Mix in flour and whisk for 30 seconds.
  4. Add in soy milk and whisk until flour mixture is worked into the milk.
  5. Add in mozzarella cheese and stir until the cheese is melted.
  6. Add in tomatoes, jalapeno, salt, and pepper and stir to combine.  Let simmer for about 5 minutes.
  7. Add pasta to the sauce to combine.
  8. Serve!
Serves 4. 

I combined the pasta with a simple green salad and some homemade lemon garlic tahini dressing, which is also vegan (and delicious). 

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