Recipe by: veganbari
My favorite pasta recipe is a creamy basil sauce over any kind of pasta.
Take some silken tofu and put it in a food processor with some fresh basil and garlic and process until smooth. Saute (in a little water) some sliced mushrooms, and add some of the tofu mixture (thin with water or soy/rice milk) and some diced tomatoes. Heat through and season with salt and pepper. Serve over favorite pasta.
Mine did not turn out right. I think it was the absence of any specific info about what proportions to use. Can someone please tell me (even if only approximately) what these things mean:
“some” silken tofu
“some” sliced mushrooms
“some” garlic
“some” diced tomatoes
“some” of the tofu mixture
Thanks!
Wonderful and creamy with bright flavours. My daughter and I loved it!
OMG, I’ve been looking for love in all the wrong places and now I found it!
I LOVE this recipe…
I’ve been vegan for a year now and was too scared to try the blended cashew sauces which seemed difficult, so it’s been 12 months of marinara for me… but this recipe was so simple and it tasted great!
I made it tonight, followed it to a tee and my son (2yrs) and I LOVED it!
We are going to try it again very soon and next time I will do it with artichoke hearts, cherry tomatoes and asparagus! Yum!
Thank-you, thank-you, thank-you!!!
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June 8th, 2010 at 9:15 pm
Made this tonight and added almonds and nutritional yeast to the blended mixture as well! Came out great.
poured mine over whole wheat penne, portabella mushrooms and asparagus cooked in lemon juice.
yum X 68^1000