Spicy creamy “mascarpone” and tomato pasta.

fork [s

I made vegan cream cheese and “bacon” bagels at the weekend with scrambled tofu (stupidly forgot to take pictures). I used Tofutti vegan cream cheese (I bought mine from Holland and Barrett but there’s a description available here: http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/417921_Tofutti_Creamy_Smooth__Original__225g.html).

They were dee-licious, even if the bacon was a little on the burnt side…

I’ve not had chance to go food shopping this week, so the left over Tofutti was about the only thing I had in my fridge. So in order not to starve, the following recipe was born.

Spicy, creamy, tangy, “cheesy” and satisfying, even the pasta-hating hubby enjoyed this dish. To me it tasted like a slightly nuttier, scrummier version of the tomato-mascarpone sauce you can buy in a pot from the chiller section in the supermarket. Only this one is vegan J

Spicy “mascarpone” and tomato
pasta recipe:

(Serves 2 – 4 depending on whether or not you serve with a side)


1 x medium sized onion (chopped)

Handful of chopped peppers
(either red or mixed)

3 x garlic cloves (minced)

1 x tsp mustard seeds

1 x tsp dried mixed herbs

1 x tsp black pepper

½ tsp dried chilli flakes

3 x tbsp nutritional yeast

1/3 pack Toffuti vegan cream cheese (other brands are available but this one is superior in my opinion)

1 x tin tomatoes

1 x tbsp soya cream

Juice of ½ lemon


Get some whole-wheat spaghetti cooking according to the packet. When ready, drain and leave until the sauce is finished.

Heat up some oil in a pan. Fry the onions until translucent then throw in the peppers.

Add the garlic, mustard seeds, herbs, pepper, chili and yeast and keep stirring until the peppers start to go soft. Be careful not to burn as the sauce is quite dry at this stage.

Add the Toffuti and keep stirring until melted and mixed in.

And the tin of tomatoes and stir until thoroughly mixed in. Continue to heat until the sauce begins to thicken and simmer.

Stir in the cream followed by the lemon juice.

Stir in the spaghetti and toss until nicely coated.

Serve up with a generous sprinkling of crispy nutritional yeast flakes on top.
Spag and beans close up [s

I served mine with broad beans cooked with lemon juice
and mint. Protein city!

And the best part? It tasted even better the next day cold for my lunch ♥







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