How to Make a Flavorful Vegan Pasta Sauce
Without butter, cheese, or cream, it’s not easy to make a pasta sauce. One good technique is to use a mild, pale-colored vegetable puree. For a recipe using 8 ounces of linguine with vegetables, boil or steam or microwave until very tender 1 cup or more cauliflower florettes or corn kernels. Puree until smooth with about ½ cup water, broth, or almond milk, and 1 teaspoon cornstarch (blenders make finer purees than processors, by far!). Once you’ve sautéed the aromatics like garlic and shallots, add the prepped vegetables, then the cooked pasta; toss to blend. Add the sauce. Toss until the sauce thickens and coats. You’ll need to adjust and heighten the flavor with salt, pepper, maybe hot sauce, lots of chopped bright herbs like a mix of basil, mint, and tarragon, grated lemon peel, or freshly grated ginger root.