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Let me introduce you to my 6 Ingredient Creamy Vegan Pasta Sauce. And the story of how it happened. It’s supposed to be Springtime here in Melbourne, but there’s nothing Spring-like about the cold, wet, windy weather we’ve had. Before I left for Bali (Sunshine! Tropical fruit!) I was cleaning out the fridge. We had some homemade pasta that I’d made the week before sitting in the fridge, and I knew I’d have to use it. I wanted something creamy and moorish. I wanted my creamy pumpkin pasta. But with no pumpkin in the fridge, what’s a girl to do?
In the crisper, 2 bright red capsicums. Probably a few days off from being mush in the bottom of the drawer, but still good. So let’s see how it turns out hey?
Sweet, salty, and creamy.
Paul came back for seconds, and by then, the pasta had absorbed the excess sauce, and tasted even better. You could add chilli for a spicy kick, smoked paprika to deepen the flavour of the capsicum, Tamari for a good dose of umami, and any other combination of vegetables you like. Think green beans, asparagus, peas, or even julienned zucchini.
You could even use this sauce for any of the following dishes:
Looks good, doesn’t it? Go forth and create.
By Adele McConnell Published: October 22, 2016
If you're looking for something fast, and have minimal ingredients - this could be just what you need! A new twist on my popular Pumpkin Pasta (Recipe in Main Essentials), this light, creamy sauce will soon be on high rotation. Enjoy it over zoodles, salad, and even as a dip!