This creamy (but dairy free) garlic and tomato pasta sauce is totally delicious! I like to use a whole bulb of garlic, which sounds like a lot, but once it has roasted the flavor mellows a lot and it becomes sweet. The recipe has peas and sweetcorn added to help you towards your 5-a-day, however, you can include any vegetables you like, such as spinach or carrots.
Creamy Garlic and Tomato Pasta Sauce
- 850g mixed tomatoes
- 1 medium bulb garlic
- 1/2 large red onion
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 4-8 tbsp Nush Cashew Natural Yogurt
- 120g frozen peas
- 120g frozen sweetcorn
- small handful fresh basil (optional)
- Pinch salt and pepper
- 4 servings pasta spirals- cooked al dente
- Optional toppings: cheese (dairy free), nutritional yeast, extra basil, extra Nush cashew yogurt.
Preheat your oven to 200 °C
Chop any large tomatoes in half and prick small tomatoes with a knife. Remove the skin from the onion and roughly chop it into quarters.
Place the tomatoes, onion and bulb of garlic on a baking tray, drizzle over some oil and cook for Cook for 30-40 minutes.
After the vegetables have been in the oven for 25 minutes you can start to cook the pasta according to the instructions on the packet.
Remove the tomatoes, onion and garlic from the oven. Allow to cool to room temperature. Carefully squeeze the roasted garlic from the skin and put it in your blender or food processor. Add in the tomatoes, onion and any juice that is on the baking tray. If there is no juice then add in 1/4 cup of water.
Pulse the ingredients in the blender/ food processor until any big lumps of onion are chopped up, but not until it’s totally smooth.
Transfer the sauce to a large pan. Add the balsamic vinegar and cashew yogurt, then stir well. Next add the frozen peas and sweetcorn and cook for 4-5 minutes until they have defrosted. Add in salt, pepper and fresh basil to taste.
Finally drain the pasta, stir it through the sauce and then serve.