‘Creamy tomato pasta’ is a regular dinnertime dish over here. It turns out a little different every time — it’s such a versatile dish. You can pretty much include any veg you’ve got kicking around in the fridge, lentils, beans and even plant-based meat. But last week when I made this meal, it turned out so well, I felt it was time to share the recipe here on the site.
A few recipe notes: for the sausage, I prefer Beyond Meat’s non-spicy Sweet Italian version. They really up the decadence of this dish. If you don’t have garlic powder, you can definitely use fresh garlic (the only reason I use garlic powder is to save time and energy). For the mushrooms, any kind will work. I happened to have white mushrooms when I made this dish and, bonus, they are the least expensive type. Mezzetta Marinara sauce is hands down my favourite — any of their plant-based marinara-type sauces will work here.
For dairy-free cream sauces, cashews are often used, but I’ve found that most nuts work in their place. I used walnuts here and it was delicious! The walnut flavour isn’t strong — if I hadn’t made the dish myself, I wouldn’t have guessed walnuts were the base of the cream sauce.
Just made this with pecan and hemp seeds for the cream sauce (just what I had!) and swapped zucchini for the mushrooms (again, scavenging what I had in the fridge). So creamy and delicious and it totally saved my mid-week ‘what do I have to cook that’s quick and easy’ dilemma.