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This deliciously light but creamy vegan pasta sauce is quick and easy enough for a weeknight meal but special enough for date night! #veganpasta #pastasauce #spaghetti #veganpastasauce | Recipe on thecookandhim.com

Creamy Lemon and Basil Pasta Sauce

Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Quantity: 2 servings

Ingredients

  • 1 onion (red or white) – peeled and finely diced
  • 4 cloves garlic – peeled and crushed
  • Drizzle of preferred oil – I used extra virgin olive oil
  • 3 cups (250g) chestnut mushrooms – thickly sliced
  • 2 cups (400g) silken tofu
  • 1 lemon – grated zest and juice
  • 1/2 – 1 tsp English mustard
  • 1/2 cup (120ml) plant milk – I used oat milk
  • 2 tblsp nutritional yeast
  • 30 drops Foodie Flavours Cream Cheese
  • 1 tsp salt + a few good grinds black pepper
  • 1/3 cup (approx 25 leaves) fresh basil – shredded into thin strips
  • Cooked pasta to serve – I used vegan spaghetti
  • Blender or good food processor – I used this Nutribullet

Instructions

  1. Put the diced onion and crushed garlic into a small frying pan with just a drizzle of oil and saute for 2-3 minutes over a gentle heat until softened
  2. Tip the onion and garlic into a blender cup or food processor bowl. Don't wash the pan up yet!
  3. Add the sliced mushrooms to the pan and gently saute until golden and caramelised
  4. If you're serving this with pasta, you can cook this in a large pan of boiling salted water while the mushrooms are cooking
  5. While that's all cooking add the tofu, lemon zest and juice, mustard, milk, nutritional yeast, Cream Cheese flavouring and salt and pepper to the onion and garlic
  6. Whizz until smooth and creamy
  7. When the mushrooms are cooked tip in the sauce to heat through then stir in the shredded basil
  8. Add to cooked, drained pasta and stir to coat. Serve immediately

Recipe by The Cook & Him at https://thecookandhim.com/recipes/creamy-lemon-and-basil-pasta-sauce/