I'd like to say a couple of things to Chef Boyardee: (1) I like your hat! Its playfully tipped to one side so we know you're not a grumpy chef with a tendency to throw things in the kitchen when angry and, (2) if you made your vegetarian canned pasta products vegan by removing the egg white solids, enzyme-modified cheese and pasturized milk cultures, you'd increase your revenue—vegans and lactose-intolerant folks would buy this stuff right away! For now, I make this vegan version of "Anellini-O's" which is pretty close to the real deal. The ratio of pasta to tomato sauce will seem to be in disproportion at first, but this pasta has a tendency to expand considerably in the sauce once refrigerated (which is the lesson I learned from making the first batch with two whole cups of pasta!). I feel a little silly posting this as a "recipe," because its just combining three store-bought ingredients, but its wonderful comfort food and perfect for workday or school lunches.
INGREDIENTS
Imagine brand creamy organic tomato soup, 16 ounces
1/2 cup anellini pasta
Vegan parmesan cheese or nutritional yeast
METHOD
Boil plenty of water in a medium-sized pot. Add a bit of salt and olive oil and add the pasta. Boil for 12-15 minutes, stirring occasionally. Drain. Return the pasta back to the pot and add the soup and heat until warm. Serve with vegan parmesan or nutritional yeast.
Yum! Spaghettios were one of my foods my grandmother gave us as kids and therfore, I still want to eat them ( along with instant mashed potatoes, white bread and american cheese and miracle whip oy!)
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