Name: Creamy Garden Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups potatoes (peeled and chopped); 1/2 cup carrots (peeled and chopped); 1/2 cup water (more if needed); 2 T lemon juice; 1 tsp tahini; 1/4 cup nuts (can be half walnuts and half almonds); 1/4 cup nutritional yeast flakes; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt or salt substitute; 1/2 tsp dried basil

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Friday is pasta day at our house. I’m so busy in the garden, cleaning or doing errands that I always need a quick and easy meal. That means pasta.

So today’s lunch was a blend of quinoa and buckwheat pasta. It is just delicious and a fiber-rich combo that I’ve discovered this summer. And the sauce is just as filling. That’s because it’s made with potatoes and carrots! The potatoes help to thicken the sauce and the carrots give a golden cheese-like color.

I start out by peeling these popular garden veggies and boiling them on the stove. It only takes about 5 minutes. I then drain each pot and add them to my Vitamix, and then I add 1/2 cup of water to keep the blender going. I then add 2 tablespoons of lemon juice and additional water, if it’s needed. The rest of the ingredients can then be added. These will include 1/4 cup of nuts (I used half almonds and half walnuts–you can also use cashews or sunflower seeds) along with 1/4 cup of nutritional yeast flakes, a teaspoon of tahini, a teaspoon each of onion and garlic powder, plus a teaspoon of salt or your favorite salt substitute and 1/2 teaspoon of dried basil. Whiz up all the ingredients until the sauce is thick and creamy. This should only take a few more minutes.

Serve immediately over your favorite whole-grain pasta. This sauce is also delightful served over potatoes, brown rice or any garden vegetable. We had some broccoli on the side which makes for a very colorful bowl.

Print Recipe

Creamy Garden Sauce

A creamy sauce to serve over pasta or vegetables--easy to whip up in your blender.

Prep Time5

Cook Time10

Total Time15

Course: Pasta

Cuisine: American

Servings: 6

Calories: 94kcal

Author: Sue Gilmore

Ingredients

2 cups potatoes peeled and chopped
1/2 cup carrots peeled and chopped
1/2 cup water more if needed
2 T lemon juice
1 tsp tahini
1/4 cup nuts can be half walnuts and half almonds
1/4 cup nutritional yeast flakes
1 tsp onion powder
1 tsp garlic powder
1 tsp salt or salt substitute
1/2 tsp dried basil

Instructions

Peel and boil veggies.
Add veggies to a blender with the water. Add additional water as needed during the blending process.
Add the lemon juice and tahini. Continue blending.
Add the remaining ingredients. If needed, add additional water to keep the blender processing.
Continue blending until the sauce is smooth and creamy. This should only take about 5 minutes.