Vegan Creamy Pasta Sauce
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 8 oz pasta of choice
- 2 cloves garlic, minced
- 1 small white onion, diced (or half a large)
- 1 tbsp olive oil
- Basil, to top
Creamy Pasta Sauce
- 1/4 cup reserved pasta water
- 1 cup + 2 tbsp crushed tomatoes
- 1/2 cup raw cashews
- 1/4 cup unsweetened non-dairy milk, I used almond
- 1 tbsp olive oil
- 1 tsp red pepper flakes
- 3/4 tsp salt, plus more as needed
- 1/2 tsp crushed black pepper
Directions
- Cook the pasta as instructed on package, and reserve at least 1/2 cup of pasta water. Drain and set aside. *You'll need only 1/4 cup for the sauce, but may need more later on to thin the sauce out.
- Blend all of the pasta sauce ingredients in a blender until smooth.
- Heat your pot with 1 tbsp of olive oil, and cook the onion for 3-4 minutes on medium/low heat until fragrant. Add in your garlic and cook for additional 2 minutes. Keep stirring so the garlic doesn't burn.
- Pour the sauce back into the pot and mix together for 1 minute over a low flame. Taste and adjust seasoning as needed.
- Pour your pasta into the pot and stir together. If you want a thinner sauce, you can add 1-2 more tbsp of pasta water.
- Sprinkle extra red pepper flakes and chopped basil, and serve fresh.
Notes
u003cliu003eThis dish is best served fresh, but if rewarming, I recommend adding a little water to the pasta to add creaminess.u003c/liu003eu003cliu003eIf your blender isn't the strongest, I recommend soaking your cashews in warm water for 20-30 minutes prior to blending. u003c/liu003e