#Colleen’s Creamy basil pasta sauce

Colleen Thornhill

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.

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Prep Time 10

Cook Time 15

Course Main Course

Cuisine Italian

Servings 2 people

Equipment

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

Ingredients

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
1/2 cup cashew nuts soak if you have time
2 tsp stock powder
1 cup fresh basil Fairly well packed in the cup
1 1/2 cups water
Salt to taste
Cayenne pepper optional to taste

Instructions

### 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

Keyword MiHealthmaker, sauce