Creamy and tangy vegan pasta sauce
This isn’t a vegan household, but we don’t eat a whole lot of cheese or eggs, so many of our meals end up bumper-to-bumper plant-based.
Here’s Creamy and Tangy Vegan Pasta Sauce.
In a little olive oil, fry up chopped zucchini, red bell pepper until somewhat softened, then add a large chopped tomato (the one in the photo was a yellow variety, big and sweet). Add in a couple cloves of crushed garlic, salt to taste, and simmer in the vegetables’ juices till the zucchini is soft but not losing its shape. Right at the end add in a few bunches of chopped basil and heat it through, but don’t let it cook - basil loses flavor with too much heat. Then get a big ol’ dollop of Vegenaise (made by Follow Your Heart) and stir it into the dish. Serve with pasta. Here it’s organic whole wheat fettucini. Yum!