I know what you’re all probably thinking- “Finally! She’s actually sharing a dinner recipe.”
Most of what I share on my blog are healthy, vegan smoothie and dessert recipes. Not exactly the most helpful things when you are trying to transition your family into eating better…
I’m just not as innovative with my savory recipes as I am with my desserts and smoothies. But once and a while I do hit a home run with one of my own creations for dinner. And on those occasions, I always make sure to share with you. This is one of those occasions!
Creamy pastas and I are like cookies and milk, peanut butter and jelly, popcorn and butter. We just have a natural affinity for one another.
So to satisfy my creamy pasta addiction, I came up with this 100% guilt-free, low-to-almost-no-fat, super good for you CREAMY pasta sauce.
And yes. It is as good as it looks.
The idea came from me when I came across a sun-dried tomato-almond pesto in Isa Chandra Moskowitz’s “Vegan With a Vengeance“. I thought “Wow, this would make a great pasta sauce!” And sure enough, with a few ingredient changes, it made an incredible pasta sauce.
Even Scarlett thoroughly enjoyed this. Usually it is really hard to get her to eat pasta with anything on it but oil. But after much coaxing I was able to get her to try it. Once she had that first bite, the whole plate was empty in less than five minutes! Wohooooo! There is nothing like a successful healthy meal for your kids
If you don’t have almond butter you can use some soaked almonds. I’d say at least 1/2 cup (maybe even 2/3 cup) It will work best if you use a high-speed blender to pureé. That will ensure the creamiest sauce.
I used oil soaked sun-dried tomatoes. Definitely not my preference, but I couldn’t find any dried.
Raw garlic has a few enemies, including my daughter I’m afraid. So I like to sauté my garlic in the 1 tablespoon olive oil before adding it to the blender. It creates a more mellow, ‘cooked‘ flavor to the sauce. Although it does add an extra step and a few more dishes… who really wants that? I guess I do if I want my daughter to eat it :/
Oh. And I like to use Trader joe’s Organic Brown Rice & Quinoa Pasta. My fav.
Basically, you need to try this. You will be oh-so-pleasantly shocked at how something simple and good for you can be SO yummy!
P.S. (This actually makes quite a bit of sauce. I split mine in half and put the rest in a tupperware in the freezer for another night, hehe)
- ½ cup packed sun-dried tomatoes*
- 1 cup vegetable broth
- 3 tablespoons almond butter or ½ cup almonds
- 2 garlic cloves, minced
- 1 tablespoon olive oil, optional**
- ¾ teaspoon sea salt
- ¼ teaspoon ground pepper
- 1 tablespoon nutritional yeast, optional
- ¼ cup chopped fresh basil
- 1 lb dried pasta, cooked to serve
- Place all ingredients except for basil and pasta in the jar of a high-speed blender. Purée until completely smooth. Add the basil and turn the blender on low just to distribute.
- Toss as much sauce as desired with cooked pasta and a little of the starchy cooking water, if needed. Serve!
**You don't need the extra tablespoon of oil if you used sun-dried tomatoes that are jarred in oil. You can omit it completely if you'd like, but the sauce will be less rich.