Colleen’s Creamy Basil Pasta Sauce
colleen's vegan Mac and Cheese recipe
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5 from 1 vote

# Colleen’s Creamy basil pasta sauce

This recipe was created on the whim after looking in the fridge, taking out a few veg that I thought might go well together, then figuring on a sauce that would go with the veg and some leftover pasta that I had in the fridge.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: MiHealthmaker, sauce
Servings: 2 People
Author: Colleen Thornhill


  • Large deep frying pan (preferably non-stick)
  • Power blender - I used MiHealthmaker power blender


### Ingredients

  • Pasta of choice for 2 people
  • 1 tbsp oil of choice I used macadamia nut oil
  • 2 medium size leeks
  • 3 baby marrow
  • 1 paprika or red or green pepper
  • 1 large clove garlic Finely chopped
  • ½ cup cashew nuts soak if you have time
  • 2 tsp stock powder
  • 1 cup fresh basil Fairly well packed in the cup
  • 1 ½ cups water
  • Salt to taste
  • Cayenne pepper optional to taste


### In the deep frying pan:

  • Fry the leeks in the oil on medium heat for about 5 min
  • Add the chopped baby marrow and paprika
  • Turn to low and continue cooking

### In MiHealthmaker power blender:

  • Blend: The basil, cashew nuts, stock powder water and salt
  • Blend until smooth

### Cook the pasta

    ### Finally:

    • Add the blended mix to the frying pan and mix well.
    • If there is not enough liquid add a little more water
    • Cook to combine for a couple of minutes
    • Taste and adjust for salt, then thicken to the consistency of a nice sauce with cornflour or potato flour (I prefer potato flour)
    • Mix the pasta into the sauce and combine well
    • Cook on low for a further 2 minutes
    • Serve and enjoy

    1 Comment

    1. PARIS THALHEIMER April 8, 2020 Reply

      5 stars
      Thank you I will definitely try that as soon as I can

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