Comments on: Cappellini in Fresh Tomato Cream Sauce

By: Julie

Julie — Mon, 22 Feb 2010 03:09:58 +0000

I just made this with spaghetti and put in some homemade wheat gluten “chicken”.
Needless to say, this is a keeper. It’s like eating at an expensive italian restaurant, but at home! Superb, awesome, amazing, delicious recipe. Thanks a billion!

By: Cindy P.

Cindy P. — Mon, 15 Feb 2010 04:37:01 +0000

I made this for Valentine’s Day, and I have to say that this cream sauce is one of the best things I have ever tasted. Thank you for sharing your delicious recipe. I will definitely be making this again!

By: Ron

Ron — Fri, 05 Feb 2010 23:42:55 +0000

Did anyone measure how many ounces this makes when they made it? I’m trying to make lasagna and I need 16 oz of sauce, this sounds like the perfect one!

By: Vegan Pasta Roni Fix « Lover of Limas

Vegan Pasta Roni Fix « Lover of Limas — Wed, 06 Jan 2010 05:41:36 +0000

[...] hair pasta with a creamy and delicious sauce. After seeing Vegan Yum Yum’s post about her tomato cream sauce, I felt the need to try my best to re-create that long missed Pasta Roni with a tomato [...]

By: Melissa

Melissa — Mon, 04 Jan 2010 01:54:40 +0000

I made this for dinner tonight and it was great! I used canned whole plum tomatoes (didn’t have any fresh) and added fresh oregano and parsley. Keep up the great recipes!

By: Kara

Kara — Thu, 10 Dec 2009 00:04:24 +0000

@Jennifer DeMent:
You have to look for the non-hydrogenated varieties: yellow container for cream cheese and blue for sour cream (Tofutti brand). There are other fake cream cheese and sour cream on the market as well (such as those made by Follow Your Heart). Although better products, these non-hydrogenated varieties are still highly processed (but I still love them).

By: Jennifer DeMent

Jennifer DeMent — Wed, 09 Dec 2009 22:26:35 +0000

I read the ingredients on tofutti better than sour cream and better than cream cheese – HYDROGENATED oil!!!!! No ok in my book, but I’m allergic to milk, so I need an alternative. Does anyone have any suggestions? I want to try several recipes that call for heavy cream or other such ingredients. I also want to make truffles, and need to figure out what to use when the recipe calls for cream there – I tried pureeing tofu, but it doesn’t ever get that smooth. What would you suggest?

By: hips like cinderella » DELICIOUS PASTA.

hips like cinderella » DELICIOUS PASTA. — Tue, 10 Mar 2009 21:12:21 +0000

[...] Since I’ve gone vegan, there hasn’t been many quick comforting foods I can whip up quickly. However, after desperately searching for a potentially good vegan mac and cheese recipe that didn’t require nutritional yeast, making a roux, or baking it, I came across this recipe on Vegan Yum Yum, Cappellini in Fresh Tomato Cream Sauce. [...]

By: Lynn

Lynn — Sat, 08 Nov 2008 05:19:14 +0000

This is also amazing with Spaghetti Squash!

By: Super Quick Tomato Basil Cream Pasta | Receipes

Super Quick Tomato Basil Cream Pasta | Receipes — Fri, 17 Oct 2008 09:24:38 +0000

[...] wanted to make a dish similar to this one, but not using tofutti cream cheese. I decided to replace it with cashews. Cashews are the base of [...]