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A creamy pasta sauce is another vital recipe for your vegan repertoire. I recommend serving with tagliatelle, macaroni or in lasagne. If you have the ingredients in (and I recommend you do) then this recipe is quick and easy and a perfect weeknight option. Ready…start your blenders!
- 1 cup soya milk
- 1/3 cup softened cashews (soak overnight in water – you’ll thank me!)
- 1 tbsp margarine
- 1 tbsp dijon mustard
- 1 tsp tahini
- 2 tbsp nutritional yeast
- 3 cloves garlic
- salt & pepper to taste
- 1 tsp cornflour
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium courgette, chopped
- 1 small broccoli, chopped
- Tagliatelle – enough for 2
Blend the sauce ingredients together in your blender/food processor until completely smooth.
Heat a pot of salted water for your tagliatelle – make sure it is egg free! Sainsbury’s has a splendid own brand 100% durum wheat variety.
Heat a little olive oil in a pan, and sauté the garlic, onions and courgette for 5 mins. Add the broccoli and heat for a further 5 minutes. Add the pasta to the pot of water and add the creamy sauce to the garlic, onions, etc. Keep the sauce on a low heat while your pasta cooks.
Finally, drain the pasta when cooked, and mix with the creamy sauce.
Serve with a salad and/or some garlic bread and a little vegan parmazano on top. Enjoy!