This week we planted basil in our herb pot, and when it comes to spices, basil is at the top of my list.  The power of fresh basil is such a transformative flavor in dishes, and this pasta speaks to that.  This recipe is actually one that I adapted from a non-vegan cookbook, Cook Yourself Thin, which is a great little cookbook.  It's also where I adapted the recipe from for my stuffed shells.

This is just a yummy, easy, and very fresh tasting pasta dish.  A great one to have on hand for a quick weeknight dinner. The original calls for evaporated milk, which is a bit of a creamier sauce, but then you'd be drinking milk from a cow udder - who wants that?!

2 tsp. olive oil

3 cloves garlic

1/2 cup chopped red onion

3/4 tsp. salt

1 14 oz. can diced tomatoes or whole tomatoes in juice (or, if you don't want to puree this, just buy pureed tomatoes)

In a large saucepan, heat the olive oil, and add the garlic.  Cook the garlic about 3 minutes.  Add the onion and a 1/4 tsp. of the salt.  Cover, and cook until the onion is softened, about 2 more minutes.  Add the tomato, 1/2 tsp. salt, and bring to a simmer.  Reduce the heat and simmer very gently 10 minutes.  Using an immersion blender to blend to the desired thickness, or you could transfer to a blender and puree. 

Meanwhile, cook your penne - 8 oz. (1/2 a box), about 5 minutes in to your sauce cooking.  Most pennes usually take 10-13 minutes.

2 T. - 1/4 cup soy creamer (like Silk - they sell it with the regular dairy creamers)

3-6 T. soymilk/rice milk/almond milk - any of the above

Stir in the cream and milk to the sauce, and just add to the desired thickness.  Simmer 1 more minute.

Drain your pasta, and add it to the sauce, and cook just a minute or two. 

1/4 cup vegan parmesan (not essential to the flavor though, so if you don't want to buy this just for this recipe, it's okay)

1/4 cup shredded fresh basil

S&P to taste

Stir in the parm, basil, and S&P, and serve!  It will yield about 4 servings.

Enjoy!

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