The last of my Base Sauce previously used in my Tofu Florentine,
…was utilized wonderfully, in a deliciously Ⓥegan Blush Pasta.
Earth Balance ‘butter’, Flour, Sea Salt, Pepper (the Ⓥegan Roux) was slightly panfried before adding Garlic Powder, Almond Milk, a bit o’ water, a Veggie Bouillon cube (more of a rectangle), Carrot, Celery, Onion and (real) Garlic. After simmering for hours, a huge amount of Parsley was added:)
A pot of diced Tomatoes, Tomato Paste and dry Basil was simmered in a pot separate from the Base Sauce. The Base Sauce was added to the other and cooked down with Hot Sauce, Sugar, sliced Tofurky ‘sausages’ and a Bay Leaf.
Rigatoni Pasta was cooked slightly under al dente and strained, not rinsed, to be added to the Blushness with Daiya and Spinach after the Bay Leaf was found in the pot – not in the mouth:)