Meatless Monday is here again and this is an old favourite. A vegan pasta sauce that mimics a classic “pink sauce”; a creamy alfredo mixed with tomato.
For 4 servings:
Put 400g penne (or any) pasta on to boil.
Cut up an onion, pepper & a few mushrooms and quickly fry them on high leaving them nice and crunchy. I just use cooking wine to fry mine instead of oil, much healthier.
Once the vegetables are browning and softening turn it down to low and pour in a can of crushed tomatoes & a 250ml container of soy cream.
Add in:
- 2 tablespoons corn starch mixed with 4 tablespoons water to a smooth paste
- 1 tablespoon mixed Italian herbs
- handful of fresh basil or parsley if you have it
- handful fresh torn spinach leaves if you have
- 2 cloves crushed garlic
- 1 teaspoon salt, pepper, sugar & cayenne pepper
Drain pasta when it’s al dente and pour the sauce over to serve. Tasty, hearty, healthy. Can make it gluten free just by using gluten free pasta instead – the one made with brown rice is the best! It has a really similar consistency as normal pasta but be sure you cook it in a nice big pot and rinse it after. Then I usually toss it with a little olive oil to keep it from sticking together.