A Creamy Vegan Pasta Sauce (from beans!)

This creamy pasta sauce (School Night Vegan) omits the often-complicated soaking cashews etc, and uses the natural creaminess of canned drained beans, to replace the milk and cream. Along with flavour from onion, garlic, white wine and miso paste, this sauce is an Italian dream!

Avoid miso for pregnancy/nursing or weak immunity (it’s unpasteurised). Read more on food safety for people and pets (salt, garlic and onion are unsafe near animal friends).

All these ingredients are easy to get hold of, and very affordable. After draining the beans, just pop the ring pull back over (or the lid inside) before recycling, to avoid wildlife getting trapped.

What Brand of Pasta to Use?

The Yorkshire Pasta Company and Northern Pasta Co are both home-grown brands that use British wheat, and sell in paper (not plastic packaging). We think either of these are a great idea to support local farmers, and avoid plastic waste.

How to Cook Pasta (like the Italians)

Bring a pan of water to a rolling boil, and salt the water before adding pasta. Unless you have a medical condition. Not salting water in Italy when cooking, makes it ‘silly pasta!’ You will notice the difference in taste.

Serve with Plant-Based Parmesan

Everything tastes better with a little grated cheese on top. But Parmesan is not even vegetarian, as by law it contains a cheese made with calf rennet.

Instead, just grate your favourite vegan cheese on top. Or learn to make plant-based parmesan! It’s very simple, and once mastered, you’ll never go back!