I have been praising the pasta gods a lot lately with their awesomeness, so this week I have totally had linguine on the mind. A few years ago after my very first guerilla vegan bake sale, which included singlehandedly baking a million dozen of each thing, by the end of the weekend I was full of sugar and grumpiness and just wanted a big ol’ plate of real food. I came up with a creamy tomato sauce out of whatever was in the pantry at the time, and it was the best pasta I’d ever had.
This mythical sauce was equal parts salty and creamy. It was a radiant orange hue, and tasted perfect and delicious topped with all of my favourite vegetables. Fast forward four years to today, after I just spent a long weekend in Edmonton, came home to very few groceries in the cupboard, and glazed my last few vegan donuts for pick-up. ALL I WANTED WAS THIS FUCKING PASTA. I’M SWEARING AND I’M SORRY BUT I FELT THIS PASSIONATELY ABOUT THE PASTA. I finally caved and gave into replicating it. Here is the recipe for the sauce:
2 tbsp coconut oil or margarine
1 smallish medium yellow onion, diced
2 cloves minced garlic
1 28 oz can of crushed tomatoes
1 can of full fat coconut milk
1 tsp dried thyme
1 tsp dried basil
salt and pepper to taste
-In a medium saucepan, melt coconut oil on medium heat, and add diced onion+minced garlic until fragrant and onion begins to caramelize
-Pour in can of crushed tomatoes and stir. Next, add coconut milk, mix in, and admire the cute white swirl combining with the red.
-Add your dried herbs, and salt and pepper to taste!
-Bring to a slow boil and reduce heat.
I know this recipe is simple, but it really is worth the trouble of throwing some things in a pan and opening two cans of stuff.
This recipe makes enough for a pound of pasta! I topped my linquine with some garlicky kale, coconut bacon, fresh herbs, and nutritional yeast, but this sauce seriously tastes delicious with any pasta magic you can think of.
PASTA PUNKS FOREVER!