top of page

Sign up for emails on super healthy, delicious plant-based recipes, cooking tips, events, announcements & the latest on plant-based nutritional research.

Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Farfalle in Sweet Pepper Crème with Roasted Mini Tomatoes

Prep time = 30 min Cook time = 1 hr Serves 4-6


A creamy colorful pasta, fragrant with herbs, in a luscious cheesy sweet pepper crème sauce (plant-based, no oil & low-fat), served over whole wheat farfalle with flavorful roasted mini tomatoes.



1 lb. Good quality whole wheat farfalle (or other short whole grain pasta)

2 lbs multicolored cherry & grape tomatoes, cut in half lengthwise

Sprigs of fresh thyme or 1 tsp dried thyme leaves


1 medium large red onion, medium dice

2 cloves garlic, minced

Unsalted veggie broth, dry vermouth or white wine to deglaze pan

3-4 orange & yellow bell peppers, seeded & sliced

Several fresh basil sprigs


Plant-Based Mornay Sauce

4 tbs tapioca flour

3/4 tsp of iodized sea salt

¼ tsp ground white pepper

1 tsp granulated onion

1 tsp granulated garlic

4 tbs nutritional yeast

2 tsp lemon juice (OR white wine vinegar OR apple cider vinegar)

½ cup silken tofu

2 cups almond or soy milk, unsweetened

¼ tsp freshly ground hing (asafoetida), available online or in Indian groceries

Pinch of freshly ground nutmeg



zest of 1 organic lemon

Fresh basil leaves, cut chiffonade



Heat oven to 350°F/175°C. On parchment, sprinkle thyme leaves over tomatoes, salt & pepper very lightly, dry roast for 35-45 minutes or until they've released their liquid, concentrated their flavor & toasted only very lightly along their edges. Remove thyme sprigs.


Make Mornay sauce: Blend all dry ingredients in a food processor or blender. Add the tofu, lemon juice & plant milk & blend until smooth. Transfer to a saucepan & cook over medium heat, whisking until it has thickened to the consistency of cream. Set aside.


In a stainless or nonstick skillet dry saute onions over medium high heat, stirring until they brown & begin to adhere to the pan bottom. Add garlic & stir for 1 minute. Deglaze pan. Add peppers, lower flame, saute` until very soft (15-20 minutes), adding minimal liquid as needed. Add basil leaves in final few minutes. Cool slightly, transfer to a food processor & purée until smooth. Add the Mornay sauce & blend. This is now your pepper crème.


Cook pasta in abundant boiling water, salted lightly to taste, until al dente. Drain. Transfer to a warmed serving bowl, add sufficient pepper crème to coat well.


Plate, top with warmed roasted tomatoes, garnish with basil chiffonade & lemon zest & serve immediately.


Buon appetito!

Farfalle in Sweet Pepper Crème

    Cathy's Card
    bottom of page