Sunday, November 11, 2007

VeganMoFo and Pasta a la Pantry

My love for pasta goes back to when I was a very wee little one and my sister and I would eat spaghetti noodles with melted margarine sprinkled with salt. I think, other than lasagna (because that was Garfield's favorite food), that was my favorite meal.

When I first became a vegetarian, I relied heavily on pasta. And still do today, especially when dining out and eating over at friend's and family's homes. I always have a stash of pastas in my pantry. It's easy to make, and easy to make fantastic. Pasta is my go to food on busy days like today. I put the water on to boil, and go get ready for work. After my hair is done, I go put the pasta in. By the time I am dressed, and the make-up is on, I mix in a tasty sauce, then hit the road. And hopefully, I remember to bring it with me.

This is a really easy noochy sauce that I use some variation of when I don't feel like going to the trouble of making a full on baked mac and cheese. Very simply, I add to 1 pound of prepared pasta, in this case fettucine:

about 1/2 cup soy cream (like Silk)
about 1/2 cup nutritional yeast
about 1/4 cup ground cashews
about 1/4 cup of vegan sour cream (like Tofutti Sour Supreme)
about 3 tbsp of margarine (like Earth Balance)
about 2 tbsp white miso
a touch of garlic powder
a touch of paprika
a touch of parsley
a touch of salt

I just throw it all in the pot and stir it up until it gets nice and creamy. It's pretty rich, but it definitely hits the spot. Yum.

Edited to add: Today, for breakfast I had coffee with plain silk creamer, lunch was the above pasta, dinner was the above pasta and leftover garlic knots from yesterday. And a few generic oreos to satisfy my sweet tooth.


LizNoVeggieGirl said...

oh, I too love pasta - can't live without it! :0)

mustardseed said...

Oh cheesiness! How many does this serve? We don't have vegan sour cream here, and is it possible to cut the fat? Sorry just being a health freak again...

bazu said...

Your pasta dishes are the best. This looks awesome.

Joni Marie Newman said...

mustard...instead of the sour cream, use blended silken tofu mixed with a little lemon juice or rice vinegar. you can also cut the margarine out, but add a little olive oil instead. it won't be as rich this way, but it will still be pretty cheezy!

Vegan_Noodle said...

Pasta is my go-to food as well! Now if I can only convince my husband to love it we could have it every night!

Anonymous said...

yum!! this looks awesome!!

Tamara said...

I just assumed all fettuccini had eggs in it, that is why I shy away. What brand do you find without them?

Tamara said...
This comment has been removed by a blog administrator.
Joni Marie Newman said...

rx_r_us...i usually just buy the really, really cheap $1 kind. it's the fancy pretty ones that have the eggs. The cheap store brands, or even sometimes at the dollar store, i find ones with just semolina and water.

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