Saturday, August 18, 2012

Creamy Vegetable Basil Pasta

 A yummy plant-based recipe:
Creamy Sauce made in blender:
1 1/2 tsp. crushed fresh basil (or 2 cups fresh basil)
4 tbsp. water
4 tbsp. extra virgin olive oil
1/4 cup lemon juice (you may weaken this solution to 1/2 water, 1/2 juice)
1/4 cup lime juice
1 medium avocado*
1/4 cup silken tofu (or regular tofu)*
1 tsp. salt
Add any of the following, depending on your taste for hot:
dash hot sauce, black pepper, red pepper flakes
Blend in blender until smooth and set aside. *You can the omit tofu and add an avocado, or you can omit the avocado and increase the silken tofu to 1/2 cup. It tastes great either way.

Vegetable/Pasta Ingredients:

3/4 lb. penne pasta, cooked according to package directions.
1-2 tsp. olive oil (extra virgin or regular)
1 cup chopped sweet onion
1 orange bell pepper, chopped (can use a green pepper instead)
1 yellow bell pepper, chopped (green pepper is fine here)
1 small zucchini, chopped
1 yellow squash, chopped (optional)
2 -3 large tomatoes, in bite-sized chunks
1 1/2 (even 2 if you like) cups frozen mukimame (shelled soybeans)

1. Saute the onion and garlic in olive oil in a large skillet on medium heat for about 5 minutes.  Add the peppers and saute for about 3-4 minutes, then add all the other vegetables except for the mukimame.  Reduce the heat to medium-low and cook for another 5-8 minutes.
2. Add the chopped tomatoes and mukimame and cook for another 3 minutes.
3. Fold the cream sauce and pasta into the vegetable mixture.  Serve Immediately.
 Makes 6 large servings.