Creamy Pasta Sauce

[mutated_queer]

I want to make a really creamy and rich pasta sauce but I'm not quite getting there. I've made a good few tastey ones but nothing that was properly rich & creamy. Though I'm not sure I'd know how to make a creamy pasta sauce even non-vegan so that might be half my problem. I've only ever had a good one in a restaurant or out a jar

Comments

[rosefox]

My favorite creamy sauces are cashew-based, made without much water and then simmered on the stove to thicken further.

[tapas]

I am fond of Vegan Dad's cheezburger mac:

http://vegandad.blogspot.com/2008/10/cheezeburger-macaroni.html

which is not quite what you wanted, but kinda related. I haven't tried these Vegan Dad recipes yet, but they're probably closer to what you want:

Pesto cream sauce: http://vegandad.blogspot.com/2009/08/ravioli-with-pesto-cream.html

Roasted pepper cream sauce: http://vegandad.blogspot.com/2009/08/vegan-tortellini-with-roasted-pepper.html

Those are both part of recipes that include filled pastas, but I don't see any reason you couldn't use those sauces on any pasta. They're both cashew-based. The pesto one calls for nutritional yeast, but the roasted pepper one does not.

[pinmedown]

Isa posted a pesto recipe today that looks good: http://www.theppk.com/2011/12/bestest-pesto/

[pie_is_good]

I've made spicy tomato cream sauce with silken tofu before. I don't have a recipe, as I just grabbed all the the things I wanted and threw them into the blender bit by bit until I liked the sauce

[orphe_]

use a 1:1 ratio of pasta to "milk" (an unsweetened variety is best). put them both in a pot and turn on the heat, being careful to let it simmer but never boil. it'll cook down to a creamy base for the pasta that you can take in any direction you like, plus it's a really quick way to get your pasta and sauce going at the same time and with one pot.