Creamy Tomato Pasta
1 lb. penne pasta
2 cans (14 ounces/700(?) g) whole peeled tomatoes, drained
8 cloves garlic, crushed then chopped
3 cups plain soy milk (not low-fat)
2 teaspoon mixed Italian seasoning (or 1 teaspoon basil, 1 oregano)
1 teaspoon salt (or more to taste)
1-1/2 tablespoon olive oil
First you must evaporate some of the water out of the soymilk (to make it thicker). Take a double boiler (or a large sauce/saute pan filled with a couple inches of water and sit a bowl inside of it) and put in the soymilk. Simmer, stirring frequently for 30-45 minutes. You want to end up with about 2 cups of the soymilk left. If you have a little more than that it's okay. DON'T let it boil-KEEP stirring! Also let the milk cool down all the way even after you turn off the heat.
Now put your tomatoes in a blender or food-processor and blend until smooth. Add 2 cups cooled, evaporated soymilk to the tomato mixture. You may have to do this in batches (1 cup tom. mix. with 1 cup soymilk). Mix until smooth.
In a large saute pan (large enough to hold all the tom/soymilk mixture) heat oil, add garlic. Saute for 1-2 minutes. Don't let the garlic brown!
Now add tomato mixture. Simmer on low for 15 minutes, stirring constantly. Add salt, Italian seasoning, and pepper. Keep stirring/simmering until the tom. mix. turns orange-ish and is reduced by about half. Cook for about 5 more minutes. The sauce should be pretty thick and creamy at this point. Don't let it boil, simmering is key!
In the meantime cook penne according to package instructions (about 8 minutes).
Label sauce over penne! Serve with crusty vegan bread! *Note* Keep in mind that the cooking times are approximate and how I like it! Cook to your desired thickness/taste!