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.