Marisa's Healthy Kitchen

This sauce is beyond versatile and deeeeelish! Love when the words Creamy and Vegan come together 🙂 Check out these two pasta dishes I made with just 1 batch of the sauce. It makes a little more than 4 cups so its great to keep in your fridge to quickly whip something up.

Enjoy!!!

Creamy Pasta with sliced sundried tomatoes, roasted peppers and marinated artichokes

• 1 handful of sundried tomatoes, chopped
• 1 jar roasted peppers
• 1 jar marinated artichokes, rinsed
• 1 onion, chopped
• 1 tablespoon olive oil
• Bryanna’s Quick Creamy Sauce for Pasta

1. Boil water, cook pasta
2. Saute onion in olive oil about 5 minutes
3. Add tomatoes, peppers and artichokes and less than half of sauce and stir until warm
4. Combine pasta and sauce and serve hot

Creamy Pasta with sauteed Onions, edamame and peas

• 2 onions
• 1 cup frozen edamame
• 1 cup frozen peas
• 2 tablespoon olive oil
• Bryanna’s Quick Creamy Sauce for Pasta

1. Boil water, cook pasta
2. Saute onion in olive oil about 5 minutes
3. Add edamame, peas and less than half of sauce and stir until warm and veggies are cooked through
4. Combine pasta and sauce and serve hot

Bryanna’s Quick Creamy Sauce for Pasta
Yield: 4 and 1/4 cups
From Bryanna‘s “The Almost No-Fat Cookbook”

1 1/2 cups cold water
3/4 lb (1/2 a box) of extra-firm Silken tofu
1/4 cup dry white wine
OR 3 tablespoons water plus 1 tablespoon balsamic vinegar or lemon juice
1/3 cup nutritional yeast flakes
2 tablespoons cornstarch
1 1/2 tablespoons “chicken-style” veggie broth powder
2 teaspoons salt OR 2 tablespoons light miso plus 1 tsp. salt
2 teaspoons garlic granules or powder
OPTIONAL: 2 T. tahini
1 1/2 cups hot water

1. Combine in a blender the first 1 1/2 cups water and all of the rest of the ingredients EXCEPT the 1 1/2 cup HOT water.
2. When the mixture is smooth, pour it into a heavy saucepan or a medium microwave-proof bowl. Whisk in the 1 1/2 cups hot water.
3. Stir constantly over high heat until it comes to a boil. Turn down and simmer for a few minutes, until it thickens.

TO MAKE SOY-FREE: Omit water (all 3 cups in total) and the tofu. Instead, use 3 cups almond milk (the commercial type, such as Almond Breeze, is low in fat). Use 3 1/2 tablespoons cornstarch instead of 2 tablespoons. Use the salt, or use chickpea miso and salt.

Nutrition (per 1/4 cup): 24.8 calories; 16% calories from fat; 0.5g total fat; 0.0mg cholesterol; 251.2mg sodium; 96.0mg potassium; 2.8g carbohydrates; 0.8g fiber; 0.3g sugar; 1.9g net carbs; 2.8g protein; 0.4 points.