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.
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