From: Krista in MI (71-82-64-147.dhcp.bycy.mi.charter.com)
Subject: Pasta with Tomato and Peas and Tomato Garlic Herb Bread
Date: August 25, 2006 at 1:44 pm PST
This was the sixth recipe from my "Veganize/McDougallize Food Network Recipe" challenge. I have a picture and a link to the inspiration recipe on my blog.
Pasta with Tomato and Peas
1 pound pasta
3 shallots, chopped
2 garlic cloves, minced
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally. Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, in a large nonstick frying pan, cook the shallots, garlic, carrots, salt, and pepper over medium heat until tender. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta and peas, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
This recipe was very easy to Veganize/McDougallize, so I am tossing a bonus recipe in the mix.
Tomato Garlic Herb Bread
1 can white beans
2 T. tomato paste (to taste)
1 clove garlic
salt free seasoning mix of your choice (I used Cavender's All Purpose Salt Free Greek Seasoning)
Mash beans with a potato masher. Add chopped garlic, tomato paste and seasoning. Spread on slices of your favorite bread.
