Spicy Tomato Cream Pasta

When I want a creamy pasta at home, this Spicy Tomato Cream Pasta can’t be beat. It couldn’t be easier. Cook some diced onion and garlic in a little oil until sauce, add some cream, basil, and a jar of your favorite pasta sauce. Since I like some spice I add some red pepper flakes but you could leave them out. Add 1/4 teaspoon for a little spice and 1/2 teaspoon for a lot of heat. Let simmer until all the flavors come together. Toss it with some cooked pasta and you’re ready to eat.

INGREDIENTS

1. 16 ounces dried thin spaghetti or regular spaghetti
2. 2 tablespoons extra virgin olive oil
3. 3 cloves garlic (minced)
4. 1 small onion (finely chopped)
5. 1 medium carrot (finely chopped)
6. 1 green bell pepper (cored, seeded and finely chopped)
7. 10 ounces button mushrooms (finely chopped)
8. 1/2 teaspoon dried thyme
9. 1/2 teaspoon dried oregano
10. 28 ounces can diced tomatoes
11. 1/2 cup vegetable broth

INSTRUCTIONS

1. In a large pot over medium high heat, add olive oil, garlic and onions and cook for 2-3 minutes, until onions are translucent.
2. Add carrots, green bell peppers and mushrooms, stir and cook for 5 minutes.
3. Add thyme, oregano, tomatoes and vegetable broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
4. Put 2 1/2 cups of the vegan bolognese sauce into a blender and pulse a few times – do not over blend – until the texture looks like ground meat. Return to the pot and stir. Serve with pasta.
5. For the pasta: fill a large pot with water and salt (approximately 1 tablespoon salt, or 1.5 tablespoon kosher salt, per quart). Bring to a boil.
6. Cook pasta according to directions on the package (about 6-7 minutes for thin spaghetti). Drain – do not rinse – and set aside.

INGREDIENTS

1. 16 ounces dried thin spaghetti or regular spaghetti
2. 2 tablespoons extra virgin olive oil
3. 3 cloves garlic (minced)
4. 1 small onion (finely chopped)
5. 1 medium carrot (finely chopped)
6. 1 green bell pepper (cored, seeded and finely chopped)
7. 10 ounces button mushrooms (finely chopped)
8. 1/2 teaspoon dried thyme
9. 1/2 teaspoon dried oregano
10. 28 ounces can diced tomatoes
11. 1/2 cup vegetable broth

INSTRUCTIONS

1. In a large pot over medium high heat, add olive oil, garlic and onions and cook for 2-3 minutes, until onions are translucent.
2. Add carrots, green bell peppers and mushrooms, stir and cook for 5 minutes.
3. Add thyme, oregano, tomatoes and vegetable broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
4. Put 2 1/2 cups of the vegan bolognese sauce into a blender and pulse a few times – do not over blend – until the texture looks like ground meat. Return to the pot and stir. Serve with pasta.
5. For the pasta: fill a large pot with water and salt (approximately 1 tablespoon salt, or 1.5 tablespoon kosher salt, per quart). Bring to a boil.
6. Cook pasta according to directions on the package (about 6-7 minutes for thin spaghetti). Drain – do not rinse – and set aside.

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