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**