Creamy Veggie Sauce Pasta (Vegan)
Recipe type: Lunch, Dinner, Main
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 1 large carrot, chopped
  • 2 celery sticks, chopped
  • ½ punnet of cherry tomatoes (about 12), halved
  • 8 large sun-dried tomatoes
  • 100g roasted red peppers, from a jar (about 2 large pieces)
  • 1 tbsp dried Italian herbs
  • 2 tbsp vegan cheese spread (it's like a cream cheese)*
  • 1 tbsp capers, drained
  • Small handful basil leaves
  • Generous pinch of salt & pepper
  • Handful toasted pine nuts, to serve
  • Cooked pasta, to serve (I used a chickpea pasta)
  1. Sauté the onions, garlic, carrots, celery, tomatoes, sun-dried tomatoes, and herbs in a saucepan for about 5-10 minutes. Transfer into a blender and add in the remainging ingredients plus ½ cup water or broth (I actually used the pasta cooking water) and blend until creamy, adding more liquid if necessary.
  2. Pour back into the pan, add in the cooked pasta, and gently heat all together and serve hot. Top with pine nuts, more basil, and some greens for extra green power.
*I used one from a brand called Nush, but feel free to use whatever one is available to you.
Recipe by Sprinkle of Green at