½cupplant-based milkI recommend cashew, oat, or almond
1tablespooncornstarch
¼cupfresh basil
Instructions
Prep the ingredients according to the ingredient list and make the pasta of your choice.
Sauté the peppers, onion, garlic, and tomatoes with the olive oil in a large pot over medium heat for about 5 minutes.
Add the cornstarch, vegetable broth, cashew milk, basil, and seasoning, and blend using an immersion blender.
Once blended, bring to a boil, then reduce to a simmer and continue to cook for about 10 minutes.
Toss with the cooked pasta and serve with fresh basil.
Notes
This sauce can be stored in the fridge in an airtight container for up to 5 days. It can also be stored in the freezer in an airtight container for up to 3 months.