1/4
cup minced fresh basil -- or 1 tablespoon dried basil
2 tablespoons soy
parmesan (vegan)
Calamata olives, pitted (optional)
Begin preparing pasta according to package directions.
Heat a non-stick skillet over medium heat, add the onion, and cook for 5
minutes. Add the eggplant, bell pepper, zucchini, and garlic and cook for
10 minutes, stirring frequently. Add the tomatoes to the pan with their
liquid. Lower the heat to a simmer and continue to cook 5 more minutes.
Slowly stir in the soy milk. Blend well and season with basil, salt and
pepper to taste. Place the cooked pasta in a large serving bowl.
Pour
the sauce over the pasta and mix together thoroughly. Sprinkle with the
soy parmesan and garnish with calamata olives, if desired. Serve immediately.
Source:
366 Simply Delicious Dairy-Free Recipes
Adapted by Susan Voisin
- - - - - - - - - - - - - - - - - - -
Per serving: 344 Calories (kcal); 2g Total Fat; (6% calories from fat); 14g
Protein; 66g Carbohydrate; 0mg Cholesterol; 101mg Sodium
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