Wow Zesty Basil Sauce for Pasta

Wow Zesty Basil Sauce for Pasta

This sauce is ideal; you can make it ahead in bulk and freeze down ready to add to cooked pasta. This sauce already contains the cornflour to thicken it when you heat it through, but you can add more milk to get it all a bit more saucy!

Serves 3-4


  • 45g (1.5 oz) cashew nuts
  • 30g (1 oz) unpeeled weight fresh garlic, peel it and chop it roughly, ready for blending
  • 1 tsp Dijon mustard
  • 1 tsp nutritional yeast
  • 220ml (7.4 fl oz) unsweetened oat milk
  • 30g (1 oz) basil, fresh — chop the stalks off the leaves (you’ll use both but the stalks go into the food processor first)
  • ½ tbsp cornflour
  • ½ tsp garlic powder
  • 60ml (2 fl oz) lemon juice
  • Pinch of fresh ground black pepper, or more to suit
  • ¼ tsp fine salt, or more to suit


  1. Soak the cashews in hot water for 30 minutes whilst you get everything else out.
  2. Put the garlic, mustard, nutritional yeast, drained cashews and about 50ml (1.6 fl oz) of the oat milk (just enough to help everything blend) into a food processor and blend it until smooth. This will take minutes not seconds. Add the basil stalks and continue blending; it’s going green at this point.
  3. When you’re happy with the consistency of the sauce, add the basil leaves and ‘pulse’ the processor to break up the leaves without chopping them up completely. Take your own view on how coarse you’d like the paste to be
  4. Tip the paste into a bowl or the box you’ll use to store or freeze the finished sauce, and add the remaining ingredients… Thus includes the rest of the milk, the cornflour, lemon juice, garlic powder, salt and pepper. Stir to mix. Either freeze or use.
  5. Serving suggestion: If using, cook your pasta, allowing 200g of raw pasta for 2 people. Steam some broccoli. Cut chunks of sun-dried tomato. Pay fry some mushroom chunks. Caramelise some onions until transparent. Put the sauce into a frying pan along with the cooked pasta. Heat until the sauce thickens. Add the sundried tomato chunks, mushrooms, onions and finally the broccoli (put this in at the end so it stays green). Top with a lemon wedge, some rocket or basil maybe with a zizzle of oil and vinegar, and you’re done.

Recipe by Heathen Vegan Gourmet © Julia Savory, all rights reserved. Photo © Tim Price, all rights reserved,