Thursday, 20 February 2014

Specials Board: Creamy Vegetable Pasta

Last week I made some tomato sauce to serve with the vegetable stacks appetizer for our Valentines Dinner and I had some left over. As you know, I'm not one to waste anything so I tweaked the sauce and used it to top some penne pasta. If you missed how to make the sauce you can find that here.

I had about half the sauce left over and here is what I did.

Ingredients - Serves 3-4

½ Tomato sauce recipe
150ml Almond milk, unsweetened
1 Tin of sweetcorn
1 Tbsp Fresh Parsley, chopped
1 Tbsp Nutritional yeast
1 Tsp Paprika
Salt & Black pepper
200g Pasta

Cook the pasta as per the instructions.

Combine the tomato sauce and milk in a saucepan and gently re-heat. If the sauce is still a little thick you can thin it with some pasta water later.

Drain the sweetcorn and add to the pan along with the nutritional yeast, stir to combine.

Add the paprika, parsley and salt and pepper to taste.

Drain the pasta reserving a little of the pasta water and tip the pasta into the sauce. Stir to coat all the pasta and add a little of the reserved pasta water if the sauce is too thick.

No comments:

Post a Comment

Thanks for leaving a comment, Jasmine x