Vegan Pasta Al Pesto
INGREDIENTS:
3 c Cooked elbow macaroni 1 c Cold vegetable broth
1/4 c Dry sherry 1 c Shredded tofu cheddar
2 ea Green onions, thinly sliced 1 tb Dijon
2 ea Plum tomatoes, coarsely Freshly black pepper
-- sliced Salt to taste
2 tb Chives, minced 1/2 c Toasted bread crumbs
1 ts Cornstarch
3 c Cooked elbow macaroni 1 c Cold vegetable broth
1/4 c Dry sherry 1 c Shredded tofu cheddar
2 ea Green onions, thinly sliced 1 tb Dijon
2 ea Plum tomatoes, coarsely Freshly black pepper
-- sliced Salt to taste
2 tb Chives, minced 1/2 c Toasted bread crumbs
1 ts Cornstarch
Lightly oil a 1 1/2-quart baking dish & pre-heat oven to 375F. Place cook pasta in a large bowl. In a skillet, bring sherry to a simmer. Add green onions & saute for 1 minute, stirring. Add tomatoes & chives. Saute 2 minutes till tomatoes are slightly softened. Toss with pasta & set aside.
In a small bowl, dissolve cornstarch in cold broth & pour into skillet. Heat to simmering. Add soy cheese & whisk over low heat till mixture is thickened. Remove from heat. Stir in mustard, pepper & salt. Spoon into casserole dish. Top with bread crumbs. Bake 20 minutes.
Serve with a green salad.
"The Cookbook For People Who Love Animals"
In a small bowl, dissolve cornstarch in cold broth & pour into skillet. Heat to simmering. Add soy cheese & whisk over low heat till mixture is thickened. Remove from heat. Stir in mustard, pepper & salt. Spoon into casserole dish. Top with bread crumbs. Bake 20 minutes.
Serve with a green salad.
"The Cookbook For People Who Love Animals"