Coconut Creamavera Sauce

Sometimes you just need a bowl of comfort food. What’s more comforting than a bowl of pasta in this delicious and creamy sauce? The best part of this is it has the decadence of an alfredo without any of the heaviness caused by the dairy. I call it “creamavera” because this is somewhere in between an alfredo and a primavera sauce. It’s packed with veggies and just the right amount of cream.

I put this sauce on top of a beautiful fresh three herb fettucine (will post a photo tomorrow) but could easily go well over rice or zoodles. Honestly, I could just eat this like a soup because it was that good!

Ingredients:

  • 2 links of Field Roast’s Apple and Sage vegan sausage
  • a couple of tablespoons of leftover red wine
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried rosemary
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of crushed red pepper flakes
  • 2 cloves of garlic, minced
  • 4-5 baby bella mushrooms, sliced
  • 1/2 of a bell pepper
  • 8 cherry tomatoes, sliced
  • 1/2 cup of fresh spinach
  • 1/2 a can of coconut milk

To begin, place a small skillet on medium heat and added 1 tablespoon of extra virgin olive oil. When it’s hot, place the two links of vegan sausage into the skillet. Pierce them slightly and let brown on each side for about 2 minutes. Then pour in a few tablespoons of leftover wine if you have. The wine will add a depth of flavor into sausage and also help to keep the sausage from drying out. Cook the sausage for another minute or two with the wine and then cover the skillet and remove from heat. (You may want to add a splash of water before covering the skillet to ensure the sausage does not dry out!)

In a large skillet, on medium/high heat, pour 1 tablespoon of extra virgin olive oil. Then when hot add in your dried spices and your minced garlic cloves. The heat will help the dried spices develop their flavors and to cook down the garlic. When the garlic has begun to brown you can add in your sliced mushrooms and bell peppers. Let the mushroom and pepper saute for 2-3 minutes or until brown. Then add in your sliced tomatoes and fresh spinach leaves. The spinach will begin to wilt down into the veggies.

Once the veggies cook down, add in your canned coconut milk. The coconut milk will marry with the veggies and create the most delicious sauce. While the coconut milk is heating up, slice your vegan sausage and throw it into the skillet. This will let the sausage join in the creamavera party! Then, you can turn the burner off and remove the skillet from heat.

Pour this sauce over your favorite pasta, rice, or just about anything you would like! Then serve and enjoy! (Insiders tip: have a spoon on hand to drink up whatever sauce is left at the bottom!)

One Comment Add yours

  1. mistimaan says:

    Looks tasty

    Like

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