Jalapeño Tomato Cream Pasta

5.0 (1 reviews)

1 Tbsp. vegan margarine
1 Tbsp. flour
1 cup unsweetened soy milk
1/4 cup shredded vegan mozzarella
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. fresh jalapeño, minced
1 cup diced tomato
1 12-oz. package dry whole-wheat penne or rotini pasta


  • Melt the margarine in a small sauce pan over low heat then add the flour and stir. Cook for 30 seconds then pour in the soy milk while whisking continuously.
  • Add vegan mozzarella and stir until the cheese is melted and well combined.
  • Add the salt, pepper, jalapeno and tomato, and cook over low heat for 5 minutes. If the sauce becomes too thick, add more soymilk.
  • While your sauce is being prepared, cook the whole-wheat pasta according to package directions then drain.
  • Pour the cooked pasta and the cream sauce into a large bowl and stir until just combined.


Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind