Wednesday, September 22, 2010

Vegetarian Times- Farfalle with Tomato- Goat cheese Cream Sauce

When you look through the magazine section in your grocery store there are many magazines about cooking, and though good, they usually don't include many vegetarian recipes (one I once saw had an article on tofu... which included a recipe for tofu wrapped pork...). This can be frustrating sometimes when you have exhausted your vegetarian cookbooks.
Enter Vegetarian Times.
Vegetarian times magazine is the only all vegetarian cooking magazine I have been able to find in my many years as a vegetarian. Though some of it's recipes call for expensive ingredients it is a great resource. The recipe index also includes listings for Gluten free recipes, which can be important if you are ever entertaining someone with a gluten intolerance. It is a great magazine overall.
This month's issue had several good articles, including one on using prepared canned soups in cooking. Last night's dinner was pulled from this article, and it was so good I thought I would share it with all of you! If you try it and like it I highly recommend you pick up a copy of Vegetarian Times for yourself!

Farfalle with Tomato-Goat Cheese Cream Sauce

12 oz Farfalle Pasta (bowties!)
1 cup frozen petite peas
2 Tbs Pine nuts
1/2 Tbs olive oil
3 cloves garlic, minced (1 Tbs)
1 1/4 cups prepared creamy tomato soup
1/4 cup half and half
3 oz creamy goat cheese

1. Cook pasta in large pot of boiling salted water according to package directions until al dente, adding peas during the last 3 minutes of cooking. Drain in colander and set aside. Quickly return empty pot to the same burner (with heat off) Wait a few seconds until the pot looks dry, then add pine nuts. Cook over medium heat one minute, or until frgrant and lightly toasted. Transfer nuts to plate.
2. Add oil to pot and saute garlic over medium heat until just beginning to brown. Stir in soup, half-and-half, and 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. Add cheese and cook 2-3 minutes more, until cheese is completely melted into sauce, stirring occasionally. Season with salt and pepper if desired.
3. Stir pasta, peas, and nuts into sauce in pot; toss well, and serve.

I made a double batch of the sauce and froze it for a later dinner. We also added some sauteed mushrooms and sun-dried tomatoes to ours to give it a little more variety. It was delicious, especially with a little sprinkling of parmesan cheese.