I’ve been really lazy this week, just throwing together pasta with random veggies. Luckily for me it turns out delicious in the end. I got the cream sauce recipe here from my new favorite cook book, The Everyday Happy Herbivore.
Cook two servings of pasta according to their directions, I used whole wheat penne. While it cooks, blend together 6 oz of silken tofu, 2 tbs of dijon mustard and 1 tbs of apple cider vinegar. Toss cream sauce together with warm pasta and whatever chopped veggies are laying around. I cleaned out my freezer with peas and corn, and added some cayenne cause I’m a spice addict. Enjoy!
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