You know, vegan cream sauces really are so much better than the dairy based sauces are. They taste great, and are never too rich or fatty like regular creamy sauces can sometimes be. If you can find Barilla Plus farfalle, get that one.
1 pound uncooked farfalle (bow tie pasta)
2 teaspoons extra virgin olive oil
1/2 cup finely chopped onion
1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar
1 cup soy half-and-half
1 tablespoon tomato paste
1/8 teaspoon ground red pepper
1 cup (4 ounces) soy parmesan (divided) *or* nutritional yeast
1/2 to 1 cup thinly sliced fresh basil (optional but I love basil)
Cook the pasta according to package directions.
Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers; cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates.
Remove from heat; cool 5 minutes. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm.
Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper.
Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup soy cheese or nutritional yeast, tossing to coat. Garnish with additional soy cheese and basil, if desired.
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