2016.04.24 Pasta, Penne Rigate, Tahini, Mayonnaise, Capers, Squash
2016.04.24 Pasta; Penne Rigate, Tahini, Mayonnaise, Capers, Squash
A simple dinner but delicious dinner. Toasting the penne is not required, but adds so much to the taste, color, and texture.
Shopping Cart (Products are suggestions, substituted as needed):1 16 oz. Whole Foods 365 Organic Penne Rigate
1 jar Whole Foods 365 Organic Tahini
1 jar Vegan mayonnaise dressing
1 jar Whole Foods, Capers
2 yellow squash
1 jar Whole Foods, organic parsley
1 jar For Your Heart, parmesan style shredded cheese
Fridge/Pantry Staples:Salt/Pepper, each to taste
Measurement/Preparation:1 lb. penne
1/2 cup tahini
1/3 cup vegan mayonnaise
2 tbsp. capers
Chop yellow squash
2-3 tbs. extra virgin olive oil (EVOO)
Preheat oven to 350 degrees
Spread penne evenly on cooking sheet
Prep large sauce pan for cooking penne after toasting
Prep skillet with the EVOO
Cooking:Toast penne, on an oven sheet, in oven for 10 minutes, then stove cook per instructions.
Combine tahini & mayonnaise in large bowl.
Gently stir until thoroughly mixed.
Saute the chopped yellow squash in the skillet over medium heat until tender.
Drain Penne, add the tahini/mayonnaise, and mix until penne is well coated.
Lastly, add the squash to the pasta mix & well toss.
Sprinkle each plate with parsley and parmesan to taste.
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