Monday, June 8, 2009

Orecchiette with Tomatoes, 'Fresh Mozzarella', and Basil

I was delighted to finally find a 100% duram wheat brand of orecchiette pasta (also known as "little ears" pasta, which is exactly what they look like!) thanks to Whole Foods' new in-house line of pastas. Since this is a pasta dish that benefits from chilling, leftovers are ready-made for lunches the next day.

Cook 2 cups of orecchiette according to package directions. Drain and place in a large bowl.

Combine the pasta with 3 cups chopped plum tomato, 1 and 1/4 cups diced vegan mozzarella (try either the one from Galaxy Foods or the one from Vegan Gourmet; I chose the former), 1 cup loosely packed, chopped basil, 1 tablespoon olive oil, 1/4 tsp. salt, 1/4 tsp. crushed red pepper and 2 minced garlic cloves. Toss gently to combine.

Cover and chill for at least 1 hour before serving. 1 and 1/2 cups of pasta is 380 calories.

orecchiette $1.99
plum tomato $2.01
vegan mozzarella $3.39
basil $2.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance