Pasta with Spicy Vegetables and Vegan Tomato Sauce

Pasta is a great ingredient for recipes when trying to take out leftovers - pasta stores easily and practically forever. This is a recipe I threw together after days of Thanksgiving turkey leftovers and we needed a turkey break. Additionally, I am featuring a vegan "creamy" tomato sauce that foodie friend recommended.

Vegetable Pasta

8-10 oz. whole wheat penne, or other short pasta (about half a box)

1-2 carrots, shredded

3 stalks celery, chopped

1 small onion, chopped

1 jalapeño, seeded and diced

big handful baby spinach, stemmed

vegan tomato sauce:

5-7 cloves garlic, minced

24 oz. can whole tomatoes or crushed tomatoes

1 cup roasted nuts, such as almonds or cashews

1/2 cup unsweetened soy milk

1/2 cup nutritional yeast (cheese substitute)

crushed red pepper

fresh basil (or frozen)

rosemary

Nutritional yeast is typically used as a cheese or cream substitute in vegan meals. Although referred to as "yeast" it is more of a thickening agent than a leavening ingredient. Toast your nuts at 425 degrees for 7-10 minutes or until fragrant. You will want to use a fatty nut like cashews or almonds, but do not use peanuts. These nuts contain good fats and will make for a heartier sauce.

Saute garlic in olive oil. If you are using frozen basil packed in olive oil, you do not need to add any oil. Add crushed red pepper, rosemary and basil (if using fresh). Once garlic is golden add soy milk, tomatoes and nuts. Let tomatoes heat through and use a submersion blender to cream the tomatoes and nuts. I found it difficult to blend the nuts to a consistency that I liked, so I would recommend crushing your nuts in a coffee grinder or rolling pin (in a plastic bag) before adding to the sauce. If you like a nuttier texture, blend the nuts whole. Once you have a texture you like, stir in nutritional yeast.

Boil pasta according to package instructions. Reserve 1 cup pasta water before draining pasta.

This is also a great opportunity to take out some leftover vegetables or frozen vegetables. I have frozen shredded carrot, leftover celery from Thanksgiving stuffing and a little bit of spinach that was about to go bad. I also have jalapeños growing in our garden, finally. You can add other vegetables that you think will partner well. Carrots, celery and onion, known as mirepoix, are quite universal but add a little sweetness to any recipe. That is why this recipe has a lot of herbs and some spice.

Saute vegetables in olive oil until soft. Stir in tomato sauce and heat to a simmer. Stir in spinach until leaves wilt slightly. Pour modest amount over pasta - add reserved pasta water, or soy milk, if needed.

For a quicker version of this recipe, use spicy Arrabbiata tomato sauce.