We eat a lot of pasta, so we try to come up with different sauces to change it up! This time we made a rose sauce paired with spaghetti noodles and meatballs – it was so delicious! If you want to try a new pasta sauce, keep reading!
YOU WILL NEED:
- Spaghetti of your choice
- Vegan meatballs (We used Lightlife)
- Tomato sauce of your choice
- 2 ½ cups of cashew milk (Or another dairy alternative milk)
- 2 cups of sliced mushrooms
- 2 cloves of diced garlic
- ½ white onion (diced)
- 3 tbsp nutritional yeast
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp vegan butter
- ¼ tsp salt
- ¼ tsp black pepper
INSTRUCTIONS:
- Pre-heat your oven to 350 and add your meatballs on a baking sheet to cook
- Heat a pan on medium-low and melt your vegan butter
- Add your diced garlic, onion and mushrooms to the pan, sauté until golden brown
- Pour your jar of pasta sauce into the pan, simmer until boiling
- Mix in your nutritional yeast, oregano, basil, salt and pepper
- Slowly mix in your cashew milk – a little bit at a time to allow it to combine easier. Lower heat and simmer for 10 minutes, until it’s a creamy-pink colour
- Add in your meatballs to the sauce for 10 minutes to soak up the sauce
- Pour over your pasta and enjoy!
