Name: Tomato Cream Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Ingredients: 1 Box Bow tie or penne pasta; ½ Pack Baby portabella mushrooms; ¼ Tbsp Yellow onion julienne; ½ Zucchini; ½ Yellow squash; ½ Tbsp Red bell pepper julienne; ½ Tbsp Green bell pepper julienne; ½ Yellow bell pepper julienne; 1 Kale bunch; 2 Tbsp Olive oil; 1 Tbsp Minced garlic; 1 Diced tomato; 1 16oz Can tomato sauce; 1 Cup Unsweetened coconut milk; 1 Tsp Basil; 1 Tsp Salt; 1 Tsp Light brown sugar; 1 Tbsp Chopped parsley; ¼ Tsp Crushed red pepper

Tomato Cream Pasta

For the most part, vegan pastas are such an easy thing to whip up because it’s just a quick boil and a few chops. My absolute favs. This recipe should take about 20 minutes from start to finish. For the plant-based consumer, this meal is so filling. It also goes well with a nice glass of wine, but I think everything goes well with a glass of wine so my opinion might be biased.

I like my veggies to not be overcooked because I want to keep as much of the nutrients in the vegetables as possible. For this reason, you’ll see that in a lot of my recipes I tend to add it towards the end.

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Prep Time 20

Cook Time 20

Total Time 20

Equipment

KitchenAid® K400 Blender
Two 12-cup nonstick muffin pans
Citrus zester
Sharp knife

Ingredients

1 Box Bow tie or penne pasta
½ Pack Baby portabella mushrooms
¼ Tbsp Yellow onion julienne
½ Zucchini
½ Yellow squash
½ Tbsp Red bell pepper julienne
½ Tbsp Green bell pepper julienne
½ Yellow bell pepper julienne
1 Kale bunch
2 Tbsp Olive oil
1 Tbsp Minced garlic
1 Diced tomato
1 16oz Can tomato sauce
1 Cup Unsweetened coconut milk
1 Tsp Basil
1 Tsp Salt
1 Tsp Light brown sugar
1 Tbsp Chopped parsley
¼ Tsp Crushed red pepper

Instructions

Start our water for the pasta and julienne all our vegetables and set aside. Rough chop Kale and put in a bowl.
Once the water is boiling, add the pasta with salt and olive oil, follow the instructions on how to make the pasta. When pasta is al dente, strain with a colander, rinse the pasta with cold water to prevent it from sticking together, and set aside.
Start by putting olive oil into another pan and sautéing minced garlic, basil, and tomatoes. Then, add the tomato sauce and coconut milk and mix, allowing it to simmer until it heats up.
We’re going to add our veggies to the pan and allow them to cook in the sauce and add the crushed red pepper, salt, brown sugar and cayenne. Once everything is combined, mix in the pasta and simmer for 5 minutes before serving.
Garnish with more freshly chopped basil and vegan parmesan cheese.
And I'm on my way for dinner.

Tomato Cream Pasta