recipe: vegan tomato pasta

I made this recipe because once in awhile, my husband and I both love pasta accompanied by thick sauces, and I was in the mood for something without dairy. I didn’t even know that creamy vegan sauces existed (but wasn’t surprised)! I was quite happy to find this one. In all honesty, it was pretty good for a first attempt. It tasted a bit like a healthier version of an Alfredo sauce. If anything, it has only inspired me to search out and try more vegan options.

Creamy Vegan Tomato Pasta

Ingredients:

2 cups whole wheat pasta of choice
2 cups grape tomatoes, halved
½ cup Spanish yellow onion, diced
4 cloves garlic
⅓ cup olive oil
1 ¾ cup unsweetened almond milk
4 tbsp unbleached all-purpose flour
salt
pepper

Steps:

1. In a medium saucepan, bring the pasta to a boil. Meanwhile, halve the grape tomatoes and add them to a heated skillet with oil. Dice the onions and add them as well. Cook over medium heat for approximately 15 minutes or cooked to personal preference.

2. Once pasta and tomatoes are cooked through, put almond milk in a separate saucepan. Begin stirring over medium heat. Mince the garlic and add it to the sauce. Add salt and pepper to taste. Then slowly add the flour, continually stirring. Cook on low for 5 more minutes to let thicken. Once it looks ready, taste it again. Add more spice if desired.

3. Put pasta and tomatoes on a plate and pour sauce over top. Sprinkle with pepper or vegan Parmesan cheese if so craved. Serve warm.

Emory

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img_1840Well, my little freelancing and rhubarb-loving butt has done it again! Ok, maybe not little, but the latter two statements are true! This month on HaveHeart, I have written an article on Rhubarb Mush. Avid readers of my blog will remember reading the original post here. However, it’s been all spiffied up with my editor Heather’s magic fingers. Why not take a look? I think that you will enjoy reading it again. :-)

img_1836Rhubarb Mush Recipe

<3

Emory

favorite fridays.

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rhubarb mush.

i first tried rhubarb mush when i was living overseas in switzerland. growing up, rhubarb had always been one of my favorite treats, whether it was in pie, cake, or muffins. it was a treat that my mum or baba would only make for us during the summertime, and i thought of it as a rare and delicious luxury.

a few years ago, i moved just outside of zurich, switzerland where i was a nanny for four small children. although it was only for a short period of time, one of the things that i valued most from that experience was the introduction to many different kinds of foods. the children’s grandmother learned of my love for rhubarb, and so she made me this rhubarb dish in hopes of curing my homesickness. i call it rhubarb mush, which may not be the most appealing name. rhubarb sauce would be more appropriate, but the process of turning the stocks into mush has always stuck with me.

regardless of the name, this is one of my favorite treats.

rhubarb mush

(this recipe is only for 2 cups of rhubarb. i generally try to make around 6-8 cups of rhubarb, which is the perfect amount to be shared by many people. for larger batches, just alter the measurements accordingly.)

2 cups rhubarb

1/4 cup water

1/3 cup brown sugar

medium saucepan

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1. gather your rhubarb together. remove the leaves and wash the stocks.

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2. chop into small pieces.

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3. combine rhubarb with water into a pot.

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4. boil over medium heat until the rhubarb turns soft, about 10 minutes.

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5. every few minutes, mash the mixture until it turns into ‘mush’.

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6. turn down the heat, then add sugar. cook for a few more minutes on low.

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7. remove from heat and let cool. then eat it by itself, on top of pie or ice cream, or whatever your heart desires!

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for an even tastier treat, mix in applesauce with your rhubarb mush. sprinkle in some cinnamon and let your taste buds wallow in the flavor!

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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