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Chunky Creamy Tomato and Pasta Recipe


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Chunky Creamy Tomato and Pasta Recipe

Our chunky tomato sauce includes Tocos (Rice Bran Solubles) that is an incredible superfood and a creamy addition to this healthy recipe.

  • Author: Julie Smith
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Sauces

Ingredients

Scale
  • 1/2 lb. pasta, cooked according to package instructions
  • 23 tablespoons olive oil
  • 2 medium zucchini, diced
  • Salt and pepper
  • 1 medium onion, diced
  • 46 medium tomatoes, cored and diced
  • 1/2 cup red wine
  • 4 tablespoons nutritional yeast
  • 1/2 teaspoon red pepper flakes (optional)
  • 3 tablespoons Tocos (Rice Bran Solubles)
  • 3 tablespoons earth balance.
  • Fresh basil, minced
  • Vegan parmesan

Instructions

  1. Cook pasta according to package instructions. Set aside, reserving some cooking liquid.
  2. Heat 2 – 3 tablespoons olive oil in a large nonstick skillet.
  3. Cut two medium zucchini into 1/2 inch cubes.
  4. Distribute in one layer into the bottom of the pan. Sprinkle with salt and pepper. Set the timer for 10 minutes and do not stir.
  5. Dice 1 medium onion and layer over zucchini.
  6. Core and chop 4 – 6 medium tomatoes.
  7. Once zucchini has browned on one side (maybe less than 10 minutes), stir and add tomatoes, 1/2 cup red wine, 4 tablespoons nutritional yeast and 1/2 teaspoon red pepper flakes (optional). Season with a bit more salt and pepper.
  8. Cook until tomatoes are soft, about 10 minutes. Reduce heat. Stir in 3 tablespoons Tocos (Rice Bran Solubles) and 3 tablespoons earth balance. If sauce seems too thick, use a bit of pasta cooking liquid to thin.
  9. Serve over pasta and top with chopped fresh basil and vegan parmesan.

Notes

Try cooking zucchini separate if you like your zucchini more firm.

Keywords: Toco, Vegan Recipes, Tomato Sauces

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