Vegan Creamy Tomato Pasta Sauce
This creamy tomato sauce is rich and flavorful and can be whipped up from scratch in just minutes! Just add your favorite pasta and dinner is done. I like to serve with some beans on the side or folded in.
Servings: 4 servings
Ingredients
Vegan Creamy Tomato Sauce:
- ⅓ cup vegan mayo***
- 750g (3 cups) chopped plum tomatoes (or San Marzano Tomatoes)
- 2-4 tablespoon nutritional yeast
- 3 garlic cloves
- 1 tablespoon pizza or Italian dried seasoning (salt-free)
- ½ - 1 teaspoon salt (to taste)
- ⅛ teaspoon black pepper
- ⅓ cup raw walnuts (Add a few more for an even thicker, richer sauce)
Fold in:
- ½ cup chopped white onion (optional)
- ⅓ cup chopped parsley flat leaf parsley or fresh basil - or try a handful of baby spinach
- bay leaf to simmer (optional)
Other Ingredients:
- 1 bag of your favorite pasta
- vegan Parm and/or EVOO on top
- ⅛ teaspoon red pepper flakes (optional)
- ***(I advise using Follow Your Heart Vegenaise, it is my favorite)
Instructions
- Pasta: While you are making your sauce, you can boil your pasta. Add salted water to a large pot and bring to a boil. Add in the pasta and cook according to directions. (Cooking times will vary.)
- Sauce: Add all the sauce ingredients to a high speed blender. Blend from low to high until smooth.
- Pour the sauce into a medium sauce pot and add the onion, herbs and bay leaf. Cover with a lid to prevent splattering as you bring the sauce to a boil. Boil for just a few seconds, then reduce to a simmer. Simmer on low for about 5-10 minutes, just enough time to cook the ingredients a bit and fully warm the sauce.
- Drain pasta and place cooked pasta in a large mixing bowl. Pour in about 2 cups of the sauce and toss well. Add more sauce to taste or keep on the side so everyone can add extra if they want it.
- Serve warm with vegan Parm and chopped parsley on top. For extra richness, EVOO can be drizzled on top.