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Quick and Easy Carbonara Recipe Using Clara Ole's Cream Based Pasta Sauce Fresh basil is added to a sauce made of canned tomatoes simmered with balsamic vinegar, sugar, and red pepper flakes. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce.

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Composition - Chunky tomato and basil pasta sauce (vegan):

1. You need for I red onion (diced)
2. Give 2 tbsp paprika
3. Get 1 tbsp of black pepper
4. Need 1 tsp of salt
5. Give 4 tbsp of coconut milk (more if want creamer)
6. Make ready 1 clove garlic (finely chopped or pressed)
7. Prepare 1 tin chopped tomatoes
8. Take 6-8 for fresh basil leaves (finely chopped)
9. Require 2 tbs of Olive oil
10. Give 1 for red chilli (optional)

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Chunky tomato and basil pasta sauce (vegan) instructions:

1. Heat olive oil in pan. Fry onions and garlic on low for 8-10 minutes untill onions are soft. Add paprika for last few minutes.
2. Add tomatoes, salt, pepper and basil. Bring to the boil and then simmer for 3 minutes.
3. Add coconut milk and stir through. Simmer for 5 minutes then add to chosen pasta.

Next add in tomatoes, tomato sauce, tomato paste, basil, oregano, Italian seasoning and cayenne pepper (if you'd like some heat). Cook pasta according to package directions. Drain, then divide pasta evenly among four bowls. It's made with a vegan creamy cashew pasta sauce, roasted veggies, and fresh basil. This vegan pasta recipe will have you craving meatless Monday every day of the week.

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