taaaank (tendollarwine) wrote in vegancooking,

Creamy Spaghetti Bolognese


2 tbsp olive oil
1 medium sized white onion, finely chopped
1 package of MorningStar Farms or [the whole box of] Boca crumblers
1 14 oz can of diced tomatoes [do NOT drain the liquid]
1 15 oz can of tomato sauce
1 lb of spaghetti
and about 1/2-1 tsp dried thyme
and about 1/2-1 tsp dried basil
2 tbsp soy cream cheese

What to do:

Get a pot of water ready to boil.

Heat the olive oil in a pan over medium-high heat and add the onions. Cook until they begin to soften and then add the crumblers and cook until they're not frozen anymore. Then add the diced tomatoes, tomato sauce, and seasonings. Stir it up, and bring it to a boil, then reduce the heat to low and let it simmer for about 15-25 minutes [stir it up occasionally], until most of the moisture is absorbed/evaporated. In the meantime, start cooking the spaghetti. Once the sauce is looking a bit thicker, add the cream cheese and stir it around a bit. The heat will melt it within one or two minutes, then just make sure everything is all mixed together beautifully. Once the pasta is drained, return it to the pot, pour in the sauce, and toss it evenly. Then devour it. This makes about 6 servings or so. And it's amazing. It's sweet, its rich, its filling, and most importantly.. it's easy! I hope some of you get a chance to whip this up yourselves, your belly will thank you! xoxo
Tags: ethnic food-italian-pasta
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