Friday, December 5, 2008

Creamy Tomato Pasta



I have this really great cookbook called 'Pasta and Vegetables' that I got at a bargain bookshop for $1. It's filled with great vegetarian recipes utilizing vegetables in different ways and pairing them with pasta. Tonight's dinner was from this book. It's the "Creamy Tomato Blender Sauce" which was really easy to make and features lots of garlic, red pepper flakes, tomatoes from a can and soymilk. The recipe originally called for fat free milk but it was easily switched out to make the recipe vegan. I added a few handfuls of chopped and steamed swiss chard to give it some color as well as boost the nutrition content. This orangey pink sauce is thick, creamy, velvety smooth and delicious! The consistency of the sauce was very much like an alfredo sauce. You know, it's dishes like this that can shatter misconceptions about vegan food. It proves that animal free food is not bland or boring or a self punishing diet of plain vegetables. You can easily make tasty, comforting, indulgent food that you've always remembered, no problem.

Psst...you can get this book at Amazon merchants for as low as 1 cent!

5 comments:

Sarah said...

looks so yummy!!

Jeni Treehugger said...

Mmmm that looks sooo scrummy!

Sal said...

that looks reeally really tasty!

Monique a.k.a. Mo said...

Omigosh! That looks amazing!

Gem said...

*drooling* If I don't have a blender, is the sauce something I can mix together in a pot over heat? Advance apologies for the dumb question.