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from K's cookbook

Cappellini in Fresh Tomato Cream Sauce (Vegan Yum Yum)




  • 4 Small Tomatoes, quartered (about 2 Cups)
  • 1/2 tsp Salt
  • 1/2 tsp Italian Herbs of your choice
  • 3 Tbs Tofutti Better Than Cream Cheese
  • 1 Tbs Earth Balance
  • 1 Tbs Nutritional Yeast
  • 2-4 Cloves Garlic, optional
  • Preparation:
    1. While heating, whiz your tomatoes around in your blender until it becomes as smooth as it’s going to get. You should now have 1 cup of pink tomato sludge. Add remaining ingredients and blend again until well combined. Add mixture to a skillet over medium heat. Once you start to see it bubble, you’re going to have to stir it fairly constantly so it doesn’t burn.
    2. The sauce will be a light pink color when you start, but by the time it’s done it’ll be a rich, creamy orange. You basically want to cook it until the tomatoes lose their raw taste, which shouldn’t take too long, about 10 minutes.
    3. Just before the sauce is done, add your pasta (broken in half for easier mixing with the sauce) to the water. Check for doneness after 2 minutes. Strain and add pasta directly to the sauce, right in the skillet there on the stove. Mix well and serve immediately topped with lots of freshly cracked black pepper.

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    modified: 2011.04.23 | created: 2011.04.23

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