Creamy Vegan Pasta Sauce….and it’s yummy

When I started to go gluten and dairy free for Baby Girl I went seeking advice from friends in the same boat. A great chick I know named Noelle shared her favourite recipes including one that she had come up with for pasta sauce. This is adapted from her recipe, which she ladles overtop of zucchini noodles rather than a gluten free pasta.

1/2 red onion, chopped
1 clove garlic, minced
1/2 tbsp olive oil 
6-8 crimini mushrooms, sliced
2 cups spinach, chopped
1/2 cup raw unsalted cashews, soaked in water (recommend for at least an hour but I usually do 15 min)
1/2 cup broth
1 tbsp nutritional yeast
Oregano, chilli powder
1/4 red pepper, finely chopped
Heat sauce pan to med-high heat, add olive oil and when hot add the onion and garlic
Sauté red onion and garlic until translucent
Add a pinch of salt and mushrooms, cook for a few more minutes
Reduce to low-med heat, add spinach and a pinch of salt and oregano
Drain the cashews and add to blender
Blend with broth until smooth and creamy
Add to saucepan (add more broth to adjust consistency if desired)
Add nutritional yeast as well as salt, pepper, oregano and a pinch of chilli powder (to taste)
Turn up heat and allow sauce just to come to a boil and then reduce again
Add red pepper and cook for a few more minutes
Serve and enjoy! Thanks Noelle!
This dinner can be whipped together in twenty minutes. The sauce is great over pasta, root veggies, baked potato or grilled chicken. 

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