Wednesday, August 29, 2012

Whole Wheat Pasta Topped With Stewed Roma Tomatoes & Cauliflower-Green Pea "Cheese" Sauce

This rich creamy "cheese" sauce over juicy ripened Roma tomatoes is bursting with delicious flavor.
A really good friend of mine gave me a ziploc bag full of little plump organic Roma tomatoes insisting that they needed to be eaten tonight.
It called out for a pasta and this sexy, addictive sauce that leaves little to the vegan imagination.

 Stewed Tomatoes

1 teaspoon balsamic vinegar
5 diced Roma tomatoes
sprinkles of salt and pepper

Cauliflower- Green Pea "Cheese" Sauce

1/2 cup cooked cauliflower (I used frozen)
1/4 cup cooked green peas (frozen also)
1/4 cup unsweetened almond milk
3 generous tablespoon nutritional yeast
1 teaspoon minced garlic
1/2 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon pepper

For the sauce, after cooking vegetables, simply puree all the ingredients together in a blender or food processor and it's all ready to go for pasta or anything desired to be topped it with.

Slice tomatoes and add them to a heated skillet of balsamic vinegar. Stir and cover.
Minutes later, nearly dehydrated beautifully in their own juices, place tomatoes over cooked pasta. FYI: I included Brussels sprouts in my dinner plans. :)
The cauliflower-green pea "cheese" sauce goes on top, smooth, creamy, & all so luxurious. Also went sprinkle happy with the Italian seasonings blend of oregano, sage, thyme, rosemary, & marjoram.
I was at a loss of words over the richness.
So freaking fantastic.
With fork blending it all together and mouth watering at fragrant aroma, there is a surge of different flavors in every bite- from sweet tomato chunks to a smooth like silk "cheesiness" that fittingly layers atop of grainy, fulfilling pasta and yummy Brussels sprouts.
Also, the sauce tastes quite delicious sans green peas if you're not a fan. In fact had it over Brussels sprouts alone the other night and nearly died. It is so amazing how decadent it is without all the fat of a normal cheese sauce.
I seriously continue to be enthralled by the remarkable power of nutritional yeast.
Never fails to astound me.

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