Vegan Pasta with Cheezy Tomato Sauce
This is absolutely my most favourite recipe! You and your guests will want seconds, so I have been generous with the quantity to ensure there is enough to feed a hungry crowd. You can't go wrong with pasta smothered in a cheesy tasting tomato sauce.
I believe a much better result is achieved when using natural products rather than processed faux cheeses. Besides, this is much healthier. The incredible taste comes from adding tahini butter for creaminess, lemon for a bite like a sharp cheese, and a touch of soy sauce for that salty flavour.
Since texture is very important, the vegetables should be cooked just until tender crisp and the pasta should always be al dente. Don't forget to generously salt the water for the pasta, it really does make a difference.
The Ingredients
- 2 tbsp. canola or extra virgin olive oil
- 1 large yellow onion, diced
- 2 cups white mushrooms, washed and sliced
- 2 cups chopped fresh broccoli, washed
- 2 zuchini, washed and cut in small triangles
- 7 cups pasta sauce or a 1.75 litre bottle, (Prego has a nice sweet taste)
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 3 tbsp. soy sauce
- 1 cup tahini (ground sesame seed butter)
- 1/2 lemon, squeezed
- 9 cups penne, rigatoni, macaroni, or favourite pasta
- 4 litres of water for boiling pasta
- 1 heaping tbsp. salt for pasta water
Prepare your veggies first and have all ingredients handy. Heat the oil in a large covered skillet and add the onions and mushrooms. Sautee for two minutes, then add the soy sauce and cook five more minutes.
While the mushrooms and onions are cooking put the water in a large pot with the salt, cover, and bring to a boil while the rest of the sauce is being prepared.
Add the pasta sauce to the skillet, the remaining vegetables, and the spices. Cover and cook on medium heat for ten to fifteen minutes, stirring frequently. When the veggies are tender-crisp turn off the heat.
Swirl in the tahini and the lemon juice until thoroughly combined.
Don't forget to stir your pasta frequently while it simmers. When it is al dente, drain in a large colander, put it back in the pot, and add the sauce.
Pour the cheezy pasta into an attractive casserole dish and serve with a large green salad drizzled with a sweet vinegar dressing, some candied pecans, and a baguette toasted with a garlic and rosemary infused oil dressing.
