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Colleen’s Creamy Basil Pasta Sauce


#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.
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 2 people


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


  • 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


### 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
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