I haven't done a dinner post in ages! Sorry! My husband has been gone for three weeks, he is home visiting Australia, so I haven't been cooking much in the way of dinner. It's just been a lot of steamed veggies, baked sweet potatoes, or anything easy that I can make for just one person.
But... I came home from my mom's house the other day with bunches of fresh oregano and basil from her garden, and I knew I had to make a pasta.
I'm not going to lie to you, this sauce is AMAZING! I took a recipe from Minimalist Baker, vegan roasted red pepper pasta, and changed it up a bit. I have made Minimalist Baker's recipe before and it is out of this world, precisely why I made another version of it!
creamy herbed pasta sauce
- 1 Tbsp olive oil
- 1 small sweet onion
- 2 cloves garlic
- salt to taste (start with 1/2 tsp and taste after the sauce is heated, add more if necessary)
- 1/4 tsp black pepper
- 2 Tbsp nutritional yeast
- 1 1/2 Tbsp corn starch
- 1 1/2 cups plain almond milk
- 1 cup fresh herbs (basil and oregano)
In a high speed blender combine the rest of the ingredients. Add the onions and garlic and blend everything until super smooth. While the pasta is cooking, heat the sauce-- preferably in the same pan that you cooked the onions and garlic in earlier to save on dishes :)
As the sauce heats up the corn starch will work it's magic and create a luscious creaminess that will easily rival any dairy based pasta sauce. Enjoy! And be sure to share! This recipe makes enough sauce to generously coat four servings of pasta.
No comments:
Post a Comment