pasta - Ziti with Vodka Tomato Soy Cream Sauce

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* Exported from MasterCook *

 

Ziti with Vodka Tomato Soy " Cream " Sauce

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon sea salt, plus additional for seasoning

2 tablespoons olive oil

3 cloves garlic -- finely sliced

1/2 cup chopped onions

5 fresh basil leaves -- julienned

1/4 teaspoon red pepper flakes

6 tablespoons vodka

1 28 oz can whole plum tomatoes -- drained and crushed

1 cup plain soy milk

freshly ground black pepper

12 ounces ziti pasta

basil leaves, for garnish

soy Parmesan cheese, for serving

 

In a medium stockpot, bring to a boil 5 quarts of water with 1 tablespoon of the

sea salt and 1 tablespoon of the olive oil.

 

Meanwhile, heat the remaining 1 tablespoon olive oil in a medium nonstiick

skillet. Add the garlic and onions and cook, stirring, until the onions are

translucent, about 3 minutes. Add the basil, pepper flakes, and vodka and cook

for 2 minutes more. Add the tomatoes, bring to a simmer, reduce the heat to low

and simmer for 15 minutes.

 

Transfer the contents of the skillet to a deep storage container and mix with an

electric handheld blender (or use a food processor), adding the soy milk slowly.

Season with salt and pepper to taste.

 

Add the ziti to the boiling water and cook until al dente 7 to 8 minutes. Drain

and toss with the sauce. Serve in bowls with the basil leaves and Parmesan on

top.

 

Description:

" This dairy-free " cream " sauce is great on tofu filled ravioli. "

 

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Per Serving (excluding unknown items): 290 Calories; 5g Fat (19.1% calories from

fat); 7g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0