Whether it’s lunch or dinner, a freshly prepared bowl of pasta can be sure to warm the heart and fill your tummy. Here’s a sauce you can try combine with your favorite pasta.
450 grams diced tomatoes
1 cup button mushrooms, finely diced
3 tbsp tomato paste
2 medium red onion, finely diced
1 head garlic, minced
3 bay leaves
½ cup fresh basil leaves, shredded finely
3 tbsp coconut sugar
Sea salt to taste
1. Dry saute the onions, once translucent add the mushrooms and a pinch of salt. Saute for 1 to minutes then add the garlic, lower the heat and continue sauteing. Add water as needed.
2. Add the tomato paste and cook for around 1 to 2 minutes or until the paste gives off a sweet nutty aroma.
3. Add diced tomatoes, salt, sugar and bayleaf. Cook to a boil and simmer for around 10 to 15 minutes or until the sauce becomes thicker.
4. Add fresh basil and stir through.
To enhance the flavor of the sauce, we usually add chili flakes or all everyone’s favorite, Cheese. Here’s a version that’s lactose-free and tastes great just the same as your Parmesan Cheese.
1 cup cashew
½ cup nutritional yeast*
½ tbsp. mushroom seasoning
½ tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. sea salt or to taste
1. In a food processor place cashew nut, mushroom seasoning and half of the nutritional yeast, garlic powder, onion powder and sea salt. Blend until equally combined.
2. Place on a mixing bowl and add the remaining half of the ingredients. Mix thoroughly. Taste and add salt as needed
3.Store on a clean and airtight container. May be stored in the refrigerator for 3- 6 months.
4. May be sprinkled on pastas, baked beans, mashed potatoes, etc.
*Nutritional yeast has been recognized as an excellent source of many nutrients such as protein, vitamins and minerals. A rich source of B-complex vitamins including niacin. Some types contain vitamin B-12, an important factor in the total vegetarian diet.
Recipe shared by Chef Keith Yabres of PlantLab MNL