By Enjolinfam on July 19, 2007
Photo by Enjolinfam
Photo by Enjolinfam
"This is something I just put together today. I was craving something creamy, but wanted to keep it vegan and this is what I came up with. I got some of the ideas for the sauce from other recipes in the Micheff Sister's Cookbook. I think next time I will use this pasta mixture in a casserole baked with bread crumbs covering the top."
Serving Size: 1 (295 g)
Servings Per Recipe: 6
"Wow, this is truly a superior vegan cream sauce. The best I have had! I left out the pesto but otherwise kept to the recipe. All I can say is yum. Thanks for posting, this is a sauce that I will be making again for sure."
"Very nice sauce. Nobody would think it's vegan - even after you tell them! I would have given this recipe 5 stars, but the ingredients are out of order with the directions. And the chix seasoning was added in step 1 AND step 3 (which I did). I thought I was seeing the seasoning listed for both additions because it was out of order in step 1. But I doubt that mattered in the final outcome. I used fresh spinach and gluten-free brown rice spaghetti.
This is a very good dish for anybody's eating restrictions... and pleasure."
"This was amazing, AND I served it to omnivores who DEVOURED it. I quote: "Seriously, Becky, if you hadn't told me this was vegan, I never would have known". So, I printed this recipe out before Enjolinfam edited her ingredient list and instructions. BUT, I fell I guessed right as far and when and "how much" water and veggie broth to add ad which time!! At first I thought the raw garlic was going to WAY overpower the sacue, when I tasted it still in the blender. Maybe I used REALLY big cloves, but I assure you, the garlic flavor mellows out nicely when you add the cooked pasta. As many others who have reviewed here, I did not have any pesto on hand, so I decided to add this new super-cool italian spice blend that I bout at the farmer;s market the other week. Totally YUM! I know I will make this again!"
"This is GOOD! I used silken tofu, fresh spinach, and gluten-free spaghetti. I did not use any pesto (it's hard to find vegan store-bought pesto, and I didn't have any basil on hand), but I doubled the garlic and added some fresh herbs (oregano and Italian flat-leaf parsley) to the sauce when blending. The sauce was very flavorful. I liked the addition of the vegan chicken flavoring. I used vegan chicken bouillon cubes and reconstituted them in the water. I added some sliced mushrooms to the sautee pan with the spinach. I don't think anybody would guess that this is vegan. I will definitely make this for company in the future. It reminded me of my mom's pasta primavera (not vegan), which I miss. Next time I might add some peas and fresh asparagus. Thanks for posting this; it was a real treat!"
"This is one of the best Vegan dishes I have ever had. I made it for some friends of mine and they raved about it. It's so smooth and creamy, no one would guess that it isn't full of heavy cream and cheese. Absolutely amazing!"