Posts filed under ‘pasta’
I saw this recipe on Pinterest and knew I had to make it vegan style. By the way, you can follow me on Pinterest here.
My lasagna filling was mushrooms, vegan cream cheese, and spinach. I had made a batch of homemade marinara because I had so many tomatoes from the garden, so I used the sauce to make this even more delicious. This was pretty easy to make and I’m hoping to make these again for freezer meals post-labor, so I’ll have something filling and easy to eat. I was planning on putting one or two in a freezer ziploc so they would be easy to reheat. I also, made and froze rosemary bread (forgot to take a pic) that will be perfect with this.
This was so delicious and shame on me for not remembering the recipe, I just made it up as I cooked.
I used a vegetarian base of earth balance butter, almond milk, soy cream cheese, salt & pepper and flour.
Such a lovely light, summery vegetarian pasta that I enjoy occasionally for lunch or dinner. This makes enough for 1-2 people.
Tomato Basil pasta
1 T evoo
1 clove of garlic
1 lg tomato
1-2 T basil
2 -3 T spinach
2-3 handfuls of bowties
couple artichoke hearts, quartered
a squeeze of lemon
Add whatever you like, this is pasta you can’t mess this up. To keep it simple, you really only need tomato, basil, garlic, olive oil, s + p and some type of pasta.
First, get the ingredients chopped up. Start the pasta boiling and warm the evoo in a sauce pot. Add the garlic & shallot to the evoo and saute on medium low heat for a few minutes. Then, add the tomatoes and cook several minutes on medium heat. Season with s + p, add the basil and spinach and cook a few more minutes. Add the artichokes (I love artichokes and try to sneak them in anywhere I can) and squeeze of lemon, along with the bowtie pasta. Stir together, if you like add parmesan or nutritional yeast.
This bowl full of goodness was so very light….what a great summer dish. I barely boiled the zucchini and broccoli and couscous. Then added garbanzo beans, parsley, lemon and braggs.
The sauce was my favorite part of this simple dish.
Tomato Basil sauce
- 1 can tomato sauce
- 1 cube of basil (i didn’t have fresh so I used frozen basil)
- 1 medium shallot, minced
- 2-4 cloves of garlic, minced
- 1-2 T olive oil
- salt & pepper, red pepper flakes
Sauté the shallots & garlic in olive oil a couple mins on medium heat. Add tomato sauce, basil and salt & pepper to taste. Simmer for 5-10 mins. So. Simple.
The wild mushrooms were cooked in olive oil, minced garlic, veg parmesan cheese, and dry white wine. I tossed the mushrooms and pasta with truffle oil….very easy and delicious!
A favorite dip, spinach & artichoke dip….converted to a dinner.
Spinach artichoke pasta!
This was made with vegan cream cheese, silk creamer, and vegan parmesan.