Meatless Monday Recipe-Farfalle with Tomato-Goat Cheese Sauce

Farfalle with Tomato-Goat Cheese Sauce

Serves 6; 30 minutes or fewer

Mild goat cheese lends a sophisticated tang to this creamy, orange-hued sauce. Tossed with tiny green peas, toasted pine nuts, and festive bow ties (it's fabulous with fettuccine and gnocchi too), the resulting dish is wonderfully easy and original. If your not a fan of goat cheese, try the recipe with Boson or low-fat cream cheese. You can also add a grating of Parmesan cheese before serving, if desired.

Now, I used an organic Cheddar cheese and hemp milk for the half-and-half, and the recipe came out so yummy! (for lack of a better word.) To make the recipe vegan, switch the dairy cheese for a non-dairy cheese and use the "creamy" hemp milk. Happy Eating!

12 oz. farfalle pasta (I used whatever pasta I had on hand)

1 cup frozen petite peas

2 Tbs. pine nuts

1/2 Tbs. olive oil

3 cloves of garlic, minced (1 Tbs.)

1 1/4 cups prepared creamy tomato soup (I used 2 small canned "plain" tomato sauce)

1/4 cup non-fat or regular half-and-half

1 Tbs. dry white wine (optional)

3 oz. creamy mild goat cheese (6 Tbs.)

If using tomato sauce and hemp milk add 2 teaspoons of flour to help thicken the sauce

1. Cook pasta in a large pot of boiling salted water according to the package directions until al dente, adding peas during the last three minutes of cooking. Drain in a colander, and set aside. Quickly return empty pot to same burner (with the heat off). Wait a few seconds until pot looks dry, then add pine nuts. Cook over medium heat 1 minute, or until lightly fragrant and lightly toasted. Transfer nuts to plate.

2. Add oil to a pot, and saute garlic over medium heat for 15 seconds, or until just beginning to brow. Stir in soup, half-and-half and wine, if using; bring to a brisk simmer over medium-high heat. Reduce heat to medium-low, and simmer gently 3 minutes, or until mixture is slightly reduced and begins to thicken, stirring occasionally. (If using hemp milk- add 2 teaspoons of flour to sauce to help thicken. I sifted the flour, so the sauce wouldn't be clumpy.) Add cheese, and cook 2 to 3 minutes more, or until the cheese is completely melted into sauce, stirring occasionally. Season with salt and pepper, if desired.

3. Stir pasta, peas, pine nuts into sauce; toss well, and serve.

Per 1 cup serving: 341 cal.; 11 grams prot.; 7 grams total fat (3 grams sat. fat); 57 grams carb.; 7 mg chol.; 283 mg sod.; 3 grams fiber; 4 grams sugars

Found: Vegetarian Times October 2010