I made this up tonight. It was amazing! AWESOME Sorta White Sauce PASTA Blended Sauce 4 Roma tomatoes 2 tub Nasoya silken tofu 1 bunch fresh basil 4 shallots 4 – 6 cloves of garlic 2 lemons – juiced 1/4 cup Vegetarian Express Parma Zaan (plus more to sprinkle on top of the plated dish) You can buy it online. 1 packet Good Seasons dry Italian dressing The rest of it A bunch of white mushrooms (use as many as you like) sliced 1 cup dry white wine A mess of fresh Roma tomatoes (maybe 2 or 3 pounds) chopped 1 small jar calamata olives pitted and sliced. 1 pound Rustichella Trenne (my favorite!) or use your own fave. Vegetarian Express Golden Broth powder (get it online) Salt & pepper to taste (I prefer white pepper sprinkled on the top of my plated meal). Place all the blended sauce ingredients in the VitaMix and blend well. Put a large pot of salted water on the stove to boil Heat a LARGE electric skillet (I use the electric Cuisinart ceramic skillet) and it works perfectly. If you don’t have one, use a large skillet and we will improvise. Place the mushroom and wine in the skillet (on high). Sauté until the mushroom are soft (I never time things but maybe 5 or 10 minutes). Add the chopped 2 or 3 pounds of Romas and bring to a boil. Simmer until the tomatoes begin to mush. Add the blended sauce and olives, bring to a boil, reduce heat and simmer, covered, while the pasta is boiling. When the past is almost done, add a few serving spoons of the pasta water to the sauce. When the past still has a bit of a bite, drain and add to the sauce. If you don’t have a large enough skillet, put it all back in the large pot you used to boil the pasta. Simmer on low,. Covered for a few minutes to finish cooking the pasta. When it is done, sprinkle 2 TBLs of the Golden Broth powder on top. Serve with Parma Zaan on top and I like white pepper on top too.
Posted on: Fri, 04 Oct 2013 00:49:14 +0000
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