photo-6 Born and raised into an Italian family, I have had my share of pasta dishes. Since becoming “plantastic”,  I have had to get a bit more creative in order to achieve the same great tasting Italian food that my family makes, with use of plant-based foods only.

Although my family is very supportive of my decision to eliminate animal products from my diet, an event will present itself once in a while where it’s safest to make my own dish. So tonight – I did. And it took ten whole minutes!


To make this no-cream creamy sauce, you will need the following ingredients:

– 2 ripe Roma tomatoes tom

– 1/4 cup nutritional yeast

– 1/4 cup non dairy milk of choice

–  1 clove of garlic

– 2 leaves of fresh basil

– 1/4 zucchini,  roughly chopped

– 1 Tbs tapioca starch or equivalent (used as a thickening agent, optional)

– oil for frying


– brown garlic and zucchini in coconut or cold pressed extra virgin olive oil

– process the remainder of ingredients (except basil)  and add to pot once garlic and zucchini have caramelized

nooch– simmer on low until sauce is hot and thick

– fold in chopped basil

– serve over pasta of choice and sprinkle with almond parmesan! Click here for my super simple recipe!




Yields: 2 servings