Creamy Pasta Casserole (Vegan!) |
|
 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Ingredients:
1 cup(s) bell pepper (any color, diced) |
1/2 cup(s) fresh basil (finely chopped) |
1/2 tablespoon(s) olive oil (for sauteing) |
1 teaspoon(s) oregano |
1 pound(s) organic egg free pasta |
1 cup(s) purple onion or shallot (diced) |
1 teaspoon(s) sea salt and black pepper |
1 cup(s) soy cream |
1 teaspoon(s) thyme |
1/4 cup(s) toffutti vegan sour cream |
4 ounce(s) tofuttii vegan cream cheese (1/2 tub) |
Directions:
1. Boil pasta per package instructions.
2. While pasta is cooking, saute onions and bell peppers for about 10 minutes until onions become sweet and they don't burn your eyes.
3. Drain pasta and return it to it's original pot. Turn the burner on low and add sauteed onions and bell peppers along with any oil left in the pan.
4. Add cream cheese, soy cream, and basil. Stir until cream cheese is completley melted and pasta is throughly coated. Mix in salt, pepper, oregano, tyme and sour cream.
5. Transfer all of the pasta to a casserole dish. Sprinkle with french fried onions and place back in broiler for another 30 seconds.
6. Serve hot.
|
|