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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 252.3
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 154.2 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.1 g

View full nutritional breakdown of Jalapeno Tomato Cream Pasta calories by ingredient
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Jalapeno Tomato Cream Pasta

Submitted by: YOGAVEGAN

Introduction

(from vegcooking.com) I'd add garlic or use this as a base for other spices... it was a bit bland as prepared. (from vegcooking.com) I'd add garlic or use this as a base for other spices... it was a bit bland as prepared.
Number of Servings: 6

Ingredients

    1 Tbsp. vegan margarine
    1 Tbsp. flour
    1 cup unsweetened plain soy milk
    1/4 cup shredded vegan mozzarella
    1/2 tsp. salt
    1/2 tsp. pepper
    1 tsp. fresh, minced jalapeņo
    1 cup diced tomato
    1 12-oz. package dry whole-wheat penne or rotini pasta

Directions

*
Melt the margarine in a small sauce pan over low heat, then add the flour and stir. Cook for 30 seconds, then pour in the soy milk while whisking continuously.
*
Add the vegan mozzarella and stir until the cheese is melted and well combined.
*
Add the salt, pepper, jalapeņo, and tomato and cook over low heat for 5 minutes. If the sauce becomes too thick, add more soy milk.
*
While your sauce is being prepared, cook the whole-wheat pasta according to the package directions, then drain.
*
Pour the cooked pasta and the cream sauce into a large bowl and stir until just combined.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user YOGAVEGAN.






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