Sunday, 17 April 2011

Recipe: Creamy Tomato Pasta

This is something we've been eating a lot of recently. It's great for a scrummy quick-fix as it only has a handful of ingredients and is very quick to cook!

Tomato passata (or equivalent in fresh, blended tomatoes)
Vegan 'cream cheese' (we like Tofutti)
Pasta of choice (best with spaghetti!)
Tomato ketchup (a squirt for sweetness)
Fresh/dried basil (to taste)
Fresh/dried rosemary (" ")
Fresh/dried thyme (" ")
Sea salt
Black pepper
Olive oil

Measure out enough pasta to cure any hunger pangs, and place into a saucepan of boiling water. Lower heat to a simmer and add sea salt, a bit of basil (and/or any other favourite herbs) and some oil. Mix well and leave to cook.

Place appropriate quantities of passata into another saucepan and bring to a medium heat. Quantities really depend on you and how saucy you like your pasta! We'd use about a cup between the two of us - I think. Get it warm and keep it moving. Stir in 2-3 good sized dollops of Tofutti (or similar) - more makes for a thicker sauce, less makes for a thinner sauce (duh). You might have noticed by now that we don't really deal in measurements! I'll remedy that for next time . . . anyway!

Stir in the Tofutti until the sauce is smooth and a lovely pinky-orange. Add salt, pepper and basil to taste, as well as a splash of tomato ketchup for some sweetness. Keep it moving until the pasta is cooked, then drain the pasta and dump it in with the sauce to get it well coated! Serve straight away.

Om nom nom nom.

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