Hardcore Jalapeno-Tomato Cream Pasta!

Monday, July 19, 2010

Alright, spicy lovers! I was lurking around the blog/cyber world last week, and on the PETA website, I found a recipe that looked absolutely yummy! Unfortunately, I had everything I needed to make it at home, except for the two key ingredients, which I was fresh out of. I knew that making a Jalapeno-Tomato cream sauce would be pretty difficult if I didn’t have any freaking tomatoes or jalapenos, so I filed the recipe away in my memory for a time that I wasn’t too lazy to go to the grocery store after work. Well, I get home, and find a small bag of fresh veggies on the kitchen counter! Julian’s boss has started a garden at their place of employment, and she encourages the employees to take whatever they like from it when they want something. Well, my fabulous man must have read my mind, because he brought home jalapenos and tomatoes, among other things!! Nearly peeing myself with excitement, I began to put together the recipe I had read. Let me just say, with a few personal adjustments (my personal recipe is included), this recipe was insanely good! Definitely give this one a shot. If you don’t have fresh veggies, that’s all good, but if you have access to the peppers and tomatoes fresh, definitely use that to your advantage in this recipe!

How can you resist fresh-picked vegetables?!

Jalapeño-Tomato Cream Pasta
1 Tbsp. Earth Balance Vegan Butter
1 Tbsp. flour
3/4 cup unsweetened plain soy milk
1/2 cup shredded vegan mozzarella (one that melts! For this recipe, I used Galaxy Vegan Mozzarella)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. fresh, minced jalapeño (I used two jalapenos, which made more than 1 tsp, but that’s how I like it!)
1 cup diced tomato (I used two tomatoes)
1 12-oz. package dry whole-wheat pasta of your liking (I used Rotini)

Love my Galaxy Cheese!!

Melt the margarine in a small sauce pan over low heat, then add the flour and stir. Cook for 30 seconds, then pour in the soy milk while whisking continuously. Add the vegan mozzarella and stir until the cheese is melted and well combined. Add the salt, pepper, jalapeño, and tomato and cook over low heat for 5 minutes. If the sauce becomes too thick, add more soy milk. While your sauce is being prepared, cook the whole-wheat pasta according to the package directions, then drain. Pour the cooked pasta and the cream sauce into a large bowl and stir until just combined.

Diced tomatoes added as a garnish...perfection in the making!


Jessica @ Lima's Vegan Kitchen said...

That rice vegan cheese is my favorite. I love using it on everything! This dish looks awesome.

Danielle said...

I like it, too! I know a lot of people get confused with the brand because of it's non-dairy-with-added-casein products, but the vegan ones are delish!

Danielle said...

Oh! And by the way! If you go to the website (just click the link) for the Galaxy cheese products, there is a coupon you can print for the vegan rice cheese!!!

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