Basil Cream Sauce over Pasta

I am struggling with no computer, seriously.... Yet, somehow I WILL get through this "Month of Vegan Blogging" and for some perverse reason, I'm all the more determined to see it through to the bitter end, now that I'm computerally challenged...

Yes, even though my computer has passed on, I'm still here, and on FaceBook and other forums I haunt... I haven't left. Yet. I've used the library computer, my iPhone (yes, blogging that way is a crazy-tedious task!!), used my daughter's computer when she's not away at school, I MIGHT have used the computer at work though I can't really say, since I know co-workers might read this read this... at any rate, the recipes must continue, just maybe not at the same rate that I've managed so far. Stick around though... things MIGHT be changing for the better here in "No-Computer-Land"... stay tuned.

That said, tonight's recipe is a repeat. An oldie-but-goodie that I posted sometime back. I don't have access to my files, my pictures, my recipes, my notes, all that good (and useful!!) stuff (not to fear, it's backed up, I just can't access it here, tonight...)

Pasta with Basil Cream Sauce:

2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
2 oz. silken tofu (or a couple heaping Tablespoons)
salt and pepper to taste
1 cup vegan (Tofutti) sour "cream"
1 cup soymilk
salt and pepper to taste

DIRECTIONS
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and silken tofu, then blend for 1 minute.
Heat sour "cream" and soymilk in a saucepan over low heat until simmering.
Pour 1/2 of the hot "cream" into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into "cream", and simmer for 5 minutes. Add salt and pepper to taste, serve over hot pasta or use in lasagna.
You can thicken with cornstarch while heating the "cream" part, if you want a thicker sauce, or just use more pine nuts (which is what I did).

We had this over sun-dried tomato pasta with roasted veggies on the side. YUM!

~~~~~~~~~~~~~~~~~~~~~~~~~~

I'll leave you with a picture of the cat in his favorite resting spot. Not MY favorite place for him to be, but it IS rather funny.

Pasta with Basil Cream Sauce

Dinner tonight was pasta and sauce again. Mushrooms, summer squash, roasted peppers and caramelized onions on the side. :drool:
I don't eat pasta as often as I blog about it, but I'm beginning to think maybe it's the only time I remember to take a picture, as it's always so pretty and colorful and yummy looking. Or, I confess, I just like pasta, what can I say? Tonight I used Eden Organic Saffron Ribbons, they were wonderful!

We also had an awesome green salad with all sorts of veggies, SO pretty, and THAT I did forget to get a picture of. I'm slipping, I tell ya!

Pasta with Basil Cream Sauce:

2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
2 oz. silken tofu (or a couple heaping Tablespoons)
salt and pepper to taste
1 cup vegan (Tofutti) sour "cream"
1 cup soymilk
salt and pepper to taste

DIRECTIONS
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and silken tofu, then blend for 1 minute.
Heat sour "cream" and soymilk in a saucepan over low heat until simmering.
Pour 1/2 of the hot "cream" into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into "cream", and simmer for 5 minutes. Add salt and pepper to taste, serve over hot pasta or use in lasagna.
You can thicken with cornstarch while heating the "cream" part, if you want a thicker sauce, or just use more pine nuts (which is what I did).

~~~~~~~~~~~~~~~~~~~~~~~~~~

I'll leave you with a picture of the cat in his favorite new resting spot. Not MY favorite place for him to be, but it IS rather funny.