Tomato-free Creamy Vegan Pasta Sauce

Tomatoes are controversial with the youngest members of the IHS household. Despite years of gentle persuasion, hiding them, passing them off as something else etc etc we are still a tomato-free zone - which takes a number of quick and easy family dinner options off the table!

We have had limited success with alternative green ’Shrek’ pasta sauces so we were delighted to be given a recipe for a creamy red (ish!) sauce….with not a tomato in sight. The creaminess also comes from nuts and seeds rather than milk or cream so its a great lactose free, source of essential fats too.

We adapted it to IHS tastes but the recipe below is a winner with everyone and is very easy to experiment with. We’d love to know you’re thoughts and any tomato-free sauces that hit the spot in your family.

You will need

1 large sweet onion, peeled and coarsely chopped

1 large red bell pepper, seeded and coarsely chopped

1 bulb of garlic

1 large handful of basil leaves, roughly chopped

3 tablespoons of cashews, lightly toasted (or 2 tbsp cashew nut butter)

1 tablespoon of tahini

1 cup of nutritional yeast (optional)

Salt and pepper to taste

Method

Roast the onion, pepper and garlic at 180C until soft (approx 30-40 minutes).

Combine all ingredients in a blender until smooth and creamy. Ta da – thats it! Cook your favourite pasta and combine with the sauce. We find that this recipe makes enough for a couple of meals but it depends on the ratio of sauce to pasta that you prefer.

We have added other roast veggies such as carrots, courgette, cauliflower etc to this recipe – it’s always tasted great but the colour can become a bit off-putting if there are too many greens in there.