A quick pasta dish for a busy weeknight. D0 try to buy the fresh herbs that this pasta calls for, although you can substitute dried in a pinch.
Cook 1/2 a pound penne rigate pasta according to package directions; drain and pour into a large bowl. Toss with one teaspoon olive oil, 2 tablespoons chopped fresh basil, 1/4 tsp. chopped fresh oregano, 1/4 tsp. salt and 1/4 tsp pepper. (A note on the pasta: I like the organic penne from Bionaturae: www.bionaturae.com/)
Heat a teaspoon olive oil in a medium skillet over medium-high heat. Add one pint cherry tomatoes (grape tomatoes would work, too) and one small minced garlic clove. Cook for two minutes. Add a teaspoon and a half chopped fresh chives and 1/4 tsp. chopped fresh thyme; cook another minute. Pour in 1/4 cup vegetable broth; it will come quickly to a boil. Once it boils, cook for another minute at high heat until the tomatoes just begin to char.
Add the tomato mixture to the pasta, along with a tablespoon chopped fresh parsley.
Place one and a half cups of pasta on each of three plates. The original recipe called for topping each serving with a teaspoon and a half of crumbled goat cheese. Instead try the soy feta from Sunergia (www.sunergiasoyfoods.com/). Each serving is a filling 370 calories.
cherry tomatoes $2.99
vegan feta $3.69
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html