Sunday, November 11, 2007

VeganMoFo and Pasta a la Pantry



My love for pasta goes back to when I was a very wee little one and my sister and I would eat spaghetti noodles with melted margarine sprinkled with salt. I think, other than lasagna (because that was Garfield's favorite food), that was my favorite meal.

When I first became a vegetarian, I relied heavily on pasta. And still do today, especially when dining out and eating over at friend's and family's homes. I always have a stash of pastas in my pantry. It's easy to make, and easy to make fantastic. Pasta is my go to food on busy days like today. I put the water on to boil, and go get ready for work. After my hair is done, I go put the pasta in. By the time I am dressed, and the make-up is on, I mix in a tasty sauce, then hit the road. And hopefully, I remember to bring it with me.



This is a really easy noochy sauce that I use some variation of when I don't feel like going to the trouble of making a full on baked mac and cheese. Very simply, I add to 1 pound of prepared pasta, in this case fettucine:

about 1/2 cup soy cream (like Silk)
about 1/2 cup nutritional yeast
about 1/4 cup ground cashews
about 1/4 cup of vegan sour cream (like Tofutti Sour Supreme)
about 3 tbsp of margarine (like Earth Balance)
about 2 tbsp white miso
a touch of garlic powder
a touch of paprika
a touch of parsley
a touch of salt

I just throw it all in the pot and stir it up until it gets nice and creamy. It's pretty rich, but it definitely hits the spot. Yum.

Edited to add: Today, for breakfast I had coffee with plain silk creamer, lunch was the above pasta, dinner was the above pasta and leftover garlic knots from yesterday. And a few generic oreos to satisfy my sweet tooth.

9 comments:

  1. oh, I too love pasta - can't live without it! :0)

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  2. Oh cheesiness! How many does this serve? We don't have vegan sour cream here, and is it possible to cut the fat? Sorry just being a health freak again...

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  3. Your pasta dishes are the best. This looks awesome.

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  4. mustard...instead of the sour cream, use blended silken tofu mixed with a little lemon juice or rice vinegar. you can also cut the margarine out, but add a little olive oil instead. it won't be as rich this way, but it will still be pretty cheezy!

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  5. Pasta is my go-to food as well! Now if I can only convince my husband to love it we could have it every night!

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  6. I just assumed all fettuccini had eggs in it, that is why I shy away. What brand do you find without them?

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  8. rx_r_us...i usually just buy the really, really cheap $1 kind. it's the fancy pretty ones that have the eggs. The cheap store brands, or even sometimes at the dollar store, i find ones with just semolina and water.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni