This recipe is based on the recipe of a friend of mine; the original can be found here. I was a little unsure about this as I’ve never had a creamy tomato dish before, but I had some discounted Tofutti to use so I tried it.
500 Grams of Pasta (I used penne).
Salt for the Pasta water.
1 Small Onion, diced.
2 Teaspoons of Garlic, crushed.
100 Grams of Mushrooms, sliced.
1 Teaspoon each of Dried Thyme, Dried Basil and Dried Oregano (or whatever Italian herbs you want).
1/2 a 700 Gram Jar of Passata (pureed Tomatoes).
125 Grams of Cherry Tomatoes, halved.
100 Grams of Spinach.
1 Tub of Vegan Cream Cheese (I used Tofutti).
Salt and Pepper to taste.
Boil water in a medium pan, then add salt and the Pasta. Cook until tender, drain and set aside.
In a large saucepan heat the Olive Oil then add the Onion and Garlic. Cook until Onion is see through, stirring occasionally.
Add the Herbs, the Mushrooms and the Cherry Tomatoes, cook until softened.
Add the Passata and stir through.
Add the Cream Cheese and combine thoroughly.
Stir through the Spinach and add the Salt and Pepper.
Add the pasta and stir through.
Verdict: So creamy! I can’t believe my friend actually suggests using 2 tubs of Cream Cheese! Despite the creaminess the dish still has a strong tomato flavour. It’s nice but I wouldn’t make it again. Nothing wrong with it, it’s just not my thing.