I don’t remember what cookbook I read it in, but a long time ago I found a recipe for “Fettuccine Alfonso.” This was a vegan version of Alfredo in which the sauce was made from pulverized corn, garlic, and soy milk. Maybe even some nutritional yeast, I’m not sure. I’ve made it a few times, and it’s decent. But this time I wanted a little more substance.
First, I sauteed onions, artichokes, and garlic, then added spinach. Separately, I put a bag of frozen corn (wish I would have let it defrost) into the food processor with some soy milk, salt, and pepper. Then, I heated that up once it was nearly liquified.
Then, I cooked some spinach rotini and combined everything. I topped it with grated Parmesan because I love using the rotary grater, but this could be made vegan without the cheese.
If I was to make it again, I would make the sauce a little thinner and use an extra container of artichokes. And more garlic. I’d always add more garlic.
We had three green bell peppers that we needed to use up. So at the grocery store, I thought about making pasta with peppers in the sauce. Then I thought, what about stuffing the peppers with the pasta instead? The pasta that caught my eye was really cool. It’s like spaghettaroni, a long hollow tube.
This dish is fairly healthful and quite simple to make. Just clean and boil the peppers, and boil the pasta. I also finely chopped half an onion, another half pepper, and a carrot (cleaned out the crisper) and cooked these in a cast iron. Then I mixed a package of soft tofu with a quarter pound of ricotta cheese and added an herb that smelled Italian (it was unlabeled in a bag from the bulk section). When I’ve served dishes (lasagna, baked spaghetti, etc) with this tofu/cheese mixture, people never guess it’s tofu and not all ricotta cheese. So it saves a lot of calories and tastes great too.
After I drained the pasta, I added it to the tofu/cheese mixture, then included the cooked onion/pepper/carrot.
I messily overfilled the peppers with this pasta mixture.
As usual, I made too much of the stuffing, so I just put the extras all around the sides of the peppers. I topped it all with a jar of pasta sauce and used my new rotary grater to put a bit of shredded Asiago on top. Then I baked it for about half an hour.
After dinner, I was stuffed!