Sun-Dried Tomato and Roasted Vegetable Pasta

Creamy Tomato Penne Pasta

I wanted something yummy for dinner, but not too terribly complicated. A pasta dish usually comes to the rescue in this situation. The original recipe was by Vegetarian Times, but it contained goat cheese, which I can’t really digest too well. I changed this recipe up and made it dairy-free by using Galaxy Nutritional Foods‘ cream cheese substitute, and I added a few more veggies because I like my pasta with a lot of vegetables in it. Enjoy!

1 1/2 cups penne pasta
1 cup frozen petite green peas
1 medium zucchini, diced
1 medium shallot, sliced thinly
1 glove garlic, minced (or 1 tsp minced garlic in the jar)
1 tbsp olive oil
1 cup Imagine brand creamy tomato soup
4 tbsp Galaxy Nutritonal Foods plain cream cheese subsititute
2 tsp sun-dried tomatoes for garnish (optional)

In a small pot, cook pasta according to package directions. When the pasta is almost done, pour in the peas and simmer them until they are tender. Remove from heat, strain and set aside. Heat oil in a medium skillet, add garlic and shallots and sautee until opaque. Add zucchini and continue to sautee until the zucchini is done. Remove from heat and set aside. In the same pot used for the pasta, pour the tomato soup in and heat until it starts to simmer. Add the cream cheese substitute and stir. Let it simmer and keep stirring until it’s fully melted. Once the cream cheese is fully blended, add the zucchini, shallots, and garlic and stir. Then, add the pasta and peas and stir to coat. I actually had to transfer it to the skillet to mix it because it made a lot more than I thought it would!

Makes 3 servings


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