Creamy Roasted Tomato Sauce for Pasta

This dish was inspired by my sister-in-law Tara. She was having a few of us over and she made a creamy sauce for pasta that was vegan - just for me!
 
So, I am making something similar, but for the extra creamy, cheesiness, I am using some Hungry Soul … not just because I make this vegan cheese, but because I think it adds so much to the sauce.
 
Creamy tomato sauce is just so good, especially at this time of the year with all the fresh ingredients available. Tomato sauce with fresh tomatoes is soooo good!
 
Enough for 2 to 3 servings depending on your hunger.
 
INGREDIENTS

•  1 onion, coarsely chopped
• 3 or 4 cloves of garlic, peeled and left whole
• 6  fresh tomatoes – quartered
• 1 red pepper – seeded and quartered
• 1 cup of pasta cooking water
• Pinch of chilli flakes
• 1 to 2 Tbsp of Original Hungry Soul cream cheese
• Some fresh basil, perhaps 10 + leaves
• 250g of pasta of your choice
• A pinch of salt
• A drizzle of olive oil

 
As topping a little more fresh basil
 
INSTRUCTIONS

1. Set your oven to 180C
2. On a tray spread out the onion, garlic cloves and quartered tomatoes and red pepper, drizzle a little olive oil oven them and put into the oven until the onion is cooked, 20 minutes or so.
3. Allow to cool a little then blend it all smooth.
4. Cook your pasta, drain retaining a cup of the water.
5. In a large pot pour in the blended roasted tomatoes, then add the pasta, the basil leaves, 1 rounded tablespoon of hungry Soul natural cream cheese and ½ a cup of the cooking water
6. Warm it all together. If you feel it needs more sauce add a little more water, maybe a little more cream cheese 😉

 
Serve hot with a few fresh basil leaves for extra lively flavour

Bon appétit !
 
Jacques

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