I did a 30 day detox with a couple of months ago. They provided some fantastic, tasty and simple recipes including this vegan creamy pasta sauce. When I first made it, I was sure that my meat and potatoes-eating husband would not like it. But he promised that he would try everything on the detox menu and to my surprise he did like it!
The recipe needs just 6 ingredients and very little in the way of cooking skills to make this sauce. If you can chop and heat up some shallot and garlic for just one minute you can make this sauce. It’s a great base for any flavor, so feel free to add in your favorite herbs or spices, fresh veggies and more.
I am dairy-free (except for the occasional parm cheese and butter) so this vegan pasta sauce is perfect when I have a craving for something creamy. With just garlic and shallot as the flavoring, I can turn this sauce towards Italian, Latin, Indian and so many more possibilities.
The base of this creamy sauce is riced cauliflower (available in most markets either frozen or fresh). If you cant find it, roughly chop a whole head of cauliflower and put it in the blender or food processor to “rice” it.
White beans give the sauce good body and creaminess and garlic and shallot give it a nice flavor. Be sure to use low-sodium broth (Imagine No-Chicken broth is my favorite) so that you can control the salt level in this sauce. With just a little sauteing to cook the garlic and shallot, the blender does the rest of the work for you.
Serve this vegan creamy pasta sauce over your favorite gluten-free pasta, spaghetti squash, zucchini noodles, anything!
- Top with fresh chopped tomato and basil
- Add Parmesan or vegan cheese substitute to the mixture
- Top with pesto and balsamic glaze
- Stir in some fresh chopped sage and sausage for carnivores