Dinner tonight was whole wheat spaghetti with creamy roasted red bell pepper with sauteed shitake mushrooms and baby broccoli. At first I was hesitant about the shitake mushrooms because I think they belong almost exclusively with Asian type dishes, but I wanted something "meaty" to stand up to the pasta and sauce. It complimentde the flavors well and the baby broccoli didn't shy away either.
Creamy Roasted Red Pepper Pesto
Ingredients:
2 roasted red bell peppers (fresh roasted or from a jar is fine)
1/2 cup chopped walnuts or pinenuts or a mix
5-6 tablespoons vegan parmesan
1 tsp each of salt and pepper
1/8 cup unsweetened soy milk
3 tablespoons vegan cream cheese (like Tofutti)
1 clove garlic, minced
1. Place all ingredients in food processor and mix for 2 min. or until you get a creamy sauce.
PROVECHO!!!
Looks yummy!
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