Tonight was one of those nights… There was nothing in the fridge… I stared at the ketchup and mustard for a few minutes trying to figure out if I could make anything with them. When I’m in this position, there is only one thing that really helps me. I go through the refrigerator and pantry and take out all the ingredients I think I could use and place them on the counter. Then I mix and match them up to see what I can make. Can you tell I’m a visual learner? Well, with everything out there on the counter I decided on using the onion, tomato paste, garlic, leftover vegan cream, and some pasta. Honestly, I’ve never made a sauce like this before, but it turned out really, really delicious! By the way, it comes together as fast as boiling and cooking the pasta!
What you’ll need:
1/2 lb. bowtie pasta (you could also use penne or any other fun shape)
1/4 onion, sliced or diced (whatever you like)
4 cloves of garlic, chopped
3 oz. tomato paste (1/2 of those little cans)
4 tbsp. vegan cream
4-5 basil leaves, thinly sliced
What you’ll do:
In a medium size pot, boil some water and cook the pasta according to the directions on the box. While you are waiting for that, place a large frying pan on the stove and turn on medium heat. Add in a drizzle of olive oil and the onion. Let it get happy for a minute and when they start to get shiny add in the garlic. Turn the heat down a little and add in the tomato paste. With the back of a spoon, break up the paste and mix with the onions and garlic. Turn the heat to low and add in the cream. Carefully stir together until the sauce is smooth.
By now the pasta should be perfectly al dente. When it’s ready, turn the heat off the pot and use a slotted spoon to put the pasta right in the sauce. Don’t throw the the water out just yet! Toss the pasta and sauce together and add in spoonfuls of the hot pasta water to thin to the right consistency. Toss in some fresh basil and serve.
I hope you enjoy!