Vegan Creamy Tomato Pasta
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 small carrot, grated
- 3 cloves of garlic, sliced
- 2 tbsp tomato paste
- 1 can (400ml) chopped tomatoes
- 1/2 can water
- 1 tbsp dried oregano
- 1/2 tbsp dried basil
- 1 tsp salt
- 1 tbsp cornstarch
- 1/2 tbsp flour
- 3 tbsp + 1 1/2 cups unsweetened almond / oat milk
- 2 handful fresh basil leaves
Preparation
Heat olive oil in a pot over medium heat
Add onion and carrot and cook for about 2-3 minutes or until onion becomes translucent
Add garlic and cook for another 2 minutes
Add tomato paste, chopped tomatoes, 1/2 can full of water, dried oregano, dried basil and salt. Give everything a good stir and cover pot with a lid
Bring sauce to a boil and let it simmer for about 2 minutes
Remove pot from heat and start mixing the sauce with a hand or immersion blender until there are no chunks left and the sauce is smooth
Add cornstarch and flour to a small bowl. Add about 3 tbsp plant based milk and start combining everything with a fork or a little whisk until there are no lumps left
Add the rest of the plant based milk to the bowl
Put the pot back on the heat (low-medium heat) and add the cornstarch-flour-milk mixture
Give everything a good stir and let it simmer for about 2-3 minutes or until the sauce thickens
Add your basil leaves and a bit more salt if needed
Cook your preferred pasta according to package directions and mix with the sauce
