Thursday, April 18, 2013

Recipe: creamy tomato pasta

 I'm finding pasta is becoming one of our go-to meals. Don't know what to make for dinner? I make pasta. I love pasta's versatility and ease. It only takes a few minutes to boil pasta, and you can mix anything into it to create a delicious, easy dinner.





This recipe was made from a desire to create a wonderful, yet easy dinner. It definitely meets those requirements! This dish would be great served with a salad or light soup for a filling, tasty dinner.







Creamy Tomato Pasta



1/3 box whole wheat pasta
1 can 14.5 oz diced tomatoes, mostly drained
1 t olive oil
1 small onion
2 cloves garlic
1 cup mushrooms chopped
3 cups kale, chopped
2 T non dairy cream cheese (Tofutti better than cream cheese is the best!)
2 T non dairy sour cream ( Tofutti Sour Supreme)
1 T nutritional yeast
1/4 t crushed red pepper
Salt and pepper to taste

Boil water and add pasta and add salt. When no pasta is finished, drain.

Saute the onions, garlic, and mushrooms in the olive oil in a large skillet over medium heat. Cook until soft, about 5 minutes. Add in the mostly drained tomatoes, nutritional yeast, crushed red pepper and salt and pepper. Cook another 5 minutes. Mix in the non-dairy cream cheese and non-dairy sour cream, and stir to combine. Add in the drained pasta and kale, and carefully mix to combine. Let the pasta warm and the kale wilt in the pan for 5-10 minutes depending on how steamed you like your kale.
Serve immediately and enjoy!



xoxo, Brooke

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