Vegan Alfredo Sauce

Sounds crazy but this is all the rage!

1 large head of cauliflower
3-4 cups of water
3 cloves of garlic peeled
1/4 cup chopped onions
2 Tablespoons olive oil

1 12 oz package Pasta Valente, your choice of flavor

1/2 cup vegan parmesan cheese

Cut into pieces and wash cauliflower. In a large stock pot cook cauliflower for about 30 minutes in water with garlic. Saute onions in olive oil until translucent. Add cooked onions to cauliflower. Cauliflower is ready when the all the vegetables are tender. Drain liquid and puree in a blender or food processor. Add small amounts of liquid until creamy. Cook pasta according to package directions. Toss pasta with cauliflower sauce and parmesan cheese. Season with black pepper and salt.

TEX MEX PASTA SALAD

12 oz pacakage of Pasta Valente Red Pepper Fettuccine
1/4 cup vegetable or olive oil
2 Tbsp red wine vinegar
1 garlic clove minced
2 Tbsp chopped parsley fresh or dried
1 tsp ground black pepper
1 tsp crushed red pepper
1 tsp salt
2 medium tomatoes, diced
1 green pepper, chopped
1 medium sweet onion, chopped
1 can red kidney beans, drained

Cook pasta in salted boiling water for 3-4 minutes.
Drain and rinse thoroughly in cold water.

Place pasta in a medium-sized bowl. Add remaining ingredients and toss well.
Adjust the seasoning from mild to hot with crushed red pepper.

Serves 4-10

LINGUINE WITH BLUE CHEESE & ARTICHOKES

12 oz package of Pasta Valente Spinach Linguine
4 tbsp butter
1/2 tsp chopped garlic
1 medium red onion, chopped
1/4 lb. blue cheese crumbled
8 oz. cream cheese, quartered
1 can artichokes packed in water, drained and quartered
1 cup milk
4 tbsp chopped fresh dill
salt and pepper to taste

Saute garlic and onions in butter for 2 minutes, add crumbled blue cheese,
cream cheese, and artichokes. Stir in milk slowly.

Add dill, salt and pepper. Cook Pasta Valente in salted boiling water for 3-5 minutes. Drain.

 Serve over hot pasta.

Serves 4-6.

But for real quick I recommend the following:

PASTA, LAMB, MARINARA and FETA

12 oz package Pasta Valente Garlic Fettuccine
3/4 lb. ground lamb (ground turkey or beef)
1 jar Pasta Valente Marinara Sauce
1/4 lb. crumbled feta cheese

Brown ground lamb in a skillet. When the meat is cooked add marinara sauce and
crumbled feta cheese. Let simmer on low heat 10 minutes.

Cook Pasta Valente in salted boiling water for 3-5 minutes.
Drain.

Pour sauce over pasta and serve.

Serves 4-6