Tomato Soup : How to Make Tomato Macaroni Soup

While macaroni is traditionally linked with cheese, putting macaroni in tomato soup nets a unique pasta taste. Prepare something other than mac ‘n’ cheese fo…
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Question by Love of Truth: What’s the most creative non-cheese or tomato based pasta sauce you have come up with?
I just made an awesome alfredo alternative using of all things coconut milk. I added nothing but corn, chopped fresh basil, oragano, garlic and onion powder, salt and pepper. It was fantastic. Better than any alfredo I have had in the past. I’m so happy I found this as tomato sauce gets to be a drag after a while and the solo olive oil thing just wasn’t cutting it anymore.
By the way you can mix the sauce room temperature and pore the hot pasta over it after you have strained it. This preserves the veggies from being cooked out of their nutrients.
jjthinstrips042, I’m sure it’s good sweety but this the vegetarian section. Thanks for answering though.
starshipminivan, Sounds great but I might be a little to lazy to roast the red peppers myself.
Jayelle, I’m sold but only if it’s the fresh kind. I have never had a good pesto from the jar. If you have the right touch it is truly divine.
Moon_Maiden42, Actually by the time you put in the garlic, herbs, and salt and pepper in it tastes surprisingly normal.

Best answer:

Answer by starshipminivan
Roasted garlic, roasted red pepper, basil and olive oil. Yum!!!

What do you think? Answer below!

10 Comments

  1. so god damn high and clueless, but she is really trying!

  2. high but tryin to act straight. i can relate. good recipes tho

  3. Honestly not that bad. Looks like a great dish!

  4. what is she doing…

  5. hahaha, so true 😛 she looks pretty damn high xD

  6. thanks

  7. I like pesto, walnuts, and olive oil.

  8. My favorite mix is: whoops! Cream cheese and chicken stock…That makes wonderful pasta sauce, but I guess cream cheese must be a cheese, huh?

  9. Actually if you have a food processor, Pesto is super easy, and you don’t even have to use basil. Traditional is basil, garlic, and olive oil. I like a mix of herbs with walnuts or cashews with olive oil. Just grind the garlic and herbs in the processor and then drizzle in the oil. I also keep a small bottle of Garlic infused olive oil on hand, I like to saute veggies in it lightly and mix that with pasta. I am however going to try your Alfredo idea, that sounds so good! Was it sweet? With the corn it sounds like it would be sort of sweet, very different, I can’t wait to try it.

  10. Garlic-pesto.
    AWESOME with linguini, soy-“chicken” and some steamed squash and peppers.
    Most are vegan-recipies anyway.

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