#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.
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