This creamy tomato pasta sauce is super easy to make. It also incorporates 2tbsps of my epic cashew cheese sauce ← click for the recipe.
Have you ever had a tomato and mascarpone pasta sauce before? Well this sauce tastes pretty similar to that without the dairy and with more veggies. It’s the perfect healthy comfort food.
Serve with a sprinkle of pumpkin seeds and a drizzle of balsamic glaze if you like!
Creamy tomato pasta sauce
Ingredients
- 1 courgette, diced
- 2 large / 3 medium cloves of garlic, finely chopped or grated
- 5-6 medium sized mushrooms, chopped
- 1tsp dried Italian herbs
- 1tsp dried oregano
- 1 tin chopped tomatoes
- 2tbsp cashew cheese sauce → Recipe
- 1tbsp olive oil
Instructions
- Prepare the veggies. Dice the courgette and chop the mushrooms into small pieces. Finely chop or grate the garlic.
- Heat the olive oil in a saucepan.
- Add the diced courgette and fry until golden.
- Add the chopped mushrooms along with the garlic and fry until the mushrooms are cooked and have released their water.
- Add in the herbs, stir well and fry for a couple more minutes.
- Stir in the tin of tomatoes and the cashew cheese sauce.
- Season with salt and pepper.
- Simmer for 10 minutes.
- Serve with pasta of choice. I would recommend a wholewheat fusilli or wholewheat spaghetti. (The pasta in the photo is red lentil pasta – a great option for those who are gluten intolerant). Try to avoid white pasta if you can as it is a highly refined. I also like to add a sprinkle of pumpkin seeds and drizzle over a little balsamic glaze.
Notes
This recipe makes enough for three servings. The below nutritional values are based on one serving of the sauce only and excludes the nutritional value of pasta.
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Have a beautiful day!
~ Faine
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