1/2 pound O shaped pasta (anellini)
3 tablespoons vegan butter, divided
1 (10 ounce) can vegan condensed tomato soup
1/4 can water
1/4 can nondairy milk (I use coconut)
1 teaspoon paprika
1/2-1 teaspoon garlic powder
salt and pepper, to taste
1 tablespoon nutritional yeast (little less)
1 vegan hot dog, optional
1. Bring salted water to a boil in pasta pot. Add anellini to pot and cook according to package directions, about 8-12 minutes. In second pot, melt 2 tablespoons butter at medium heat.
2. Add soup, water and milk to melted butter. Stir and add remaining spices and nutritional yeast (stir again); reduce heat to medium low. Add more liquid, as needed for desired consistency.
3. Stir both pasta and sauce a few times while the pasta is cooking and make sure nothing sticks. When anellini is finished cooking, strain and add 1 tablespoon butter.
4. Add desired amount of pasta to sauce (less if you want it more saucy, and vice versa) Stir well and let cook on low heat for 1-2 minutes, then serve. Heat and slice vegan hot dog, and add to soup, if desired.
Enjoy by itself, or with vegan hot dog, vegan meatballs, etc. If you can't find anellini, any small pasta will do. I hope you like it. -Maddie
Source of recipe: I looked at the ingredients in Spagetti-O' s and veganized them.