This Tomato and Basil Pasta is incredibly creamy and delicious! It can be whipped up within 15 mins which means its ideal for a home cooked lunch or as part of a main meal.
Sometimes I find it a struggle to cook vegan meals that take less than 15 mins. Especially ones that are homemade, fresh and something that the toddler is likely to approve of.
With that in mind I have created this recipe and I’m really exited to share it with you all!It is so easy to make and family friendly. Getting great reviews from even the pickiest of toddlers.
Creamy Tomato & Basil Pasta
- 1 Celery stick
- 1 Red onion
- 2 Garlic cloves
- 1 handful Fresh Basil or 1 tsp dried
- 1 tin Chopped tomatoes
- 1-2 tbsp tomato puree
- 1 tsp Balsamic Vinegar opt
- 150 ml Perferred plant milk (I use oat)
- 300 g Dried Pasta of choice (Gluten Free)
Boil the water for the pasta and start chopping the onion, garlic and celery.
Heat 1tbsp of Vegan butter, then add the chopped veg.
Put the pasta in a saucepan and cover with boiling water. Bring up to heat and simmer for 10-12 minutes. Some pasta can take longer so refer to the packaging for cooking times.
Sautee the veg for 2-3 mins on a medium heat.
Add the chopped tomatoes, basil and plant milk.. Stir thoroughly and season to your taste. I like to add a pinch of Himalayan Pink salt to mine as well as a dash of black pepper.
Bring the sauce to a boil and then reduce to a low heat and simmer for 7-8 mins. Blend the sauce with an electric hand mixer, food processor or blender until the sauce is smooth. Return to the stove and add tomato puree and balsamic vinegar. Simmer for another 2 mins.
Combine the pasta and sauce together and serve up with some fresh salad etc.
Store in the fridge in an airtight container 2-3 days.
**For an EXTRA CREAMY SAUCE sub 50 ml of plant milk for Oat Cream**