Cappellini In Fresh Tomato Cream Sauce
serves 2-4
If this dish sits after the sauce is added, it’ll clump up a bit. It’ll still be tasty, but the noodles will stick together. It’s best if you time it so you can serve it immediately.
4 small tomatoes, quartered (about 2 cups)
1/2 teaspoon salt
1/2 teaspoon Italian herbs of your choice
3 tablespoons Tofutti Better Than Cream Cheese
1 tablespoon Earth Balance
1 tablespoon Nutritional Yeast
2 to 4 cloves garlic (optional)
1/2 pound cappellini
prep: 10 minutes
total: 40 minutes
large pot
blender (or food processor)
skillet
rubber spatula
colander
1. Heat well-salted water for your pasta.
2. While heating, whiz your tomatoes around in your blender until it becomes as smooth as it’s going to get. You should now have 1 cup of pink tomato sludge. Add remaining ingredients and blend again until well combined.
3. Heat the tomato mixture in a skillet over medium heat. Once you start to see it bubble, you’re going to have to stir it fairly constantly so it doesn’t burn. Use one of those fun rubber spatulas for this, I think it does the job best.
4. The sauce will be a light pink color when you start. By the time it’s done it’ll be a rich, creamy orange. You basically want to cook it until the tomatoes lose their raw taste, which shouldn’t take too long, about 10 minutes.
5. Just before the sauce is done, add your pasta (broken in half for easier mixing with the sauce) to the water. Check for doneness after a few minutes. Drain and add pasta directly to the sauce, right in the skillet there on the stove. Mix well and serve immediately topped with lots of freshly cracked black pepper.
