Quick & Rich Pasta Sauce

Creamy and filling without the food coma crash afterward, this is a family favorite!

Serves: 4


(use organic ingredients where possible)


  • 3½ cups water
  • 1 corn cob, kernels removed
  • 1 carrot
  • 1 potato
  • 3 garlic cloves
  • ½ cup raw cashews
  • 1 tbsp shiro or white miso paste
  • ¼ tsp turmeric
  • ¼ cup savory yeast
  • Salt
  • Pepper


  • Gluten-free pasta
  • Hemp seeds
  • Fresh herbs of choice


  1. To prepare the cheese sauce, fill in the pot with the water and add the veggies, cashews, miso, and turmeric.
  2. Bring to a boil, turn down the heat and simmer for 8-10 minutes, or until the veggies are soft.
  3. Turn off the heat and allow the veggies to rest for a few minutes.
  4. Drain (reserve the cooking water) and transfer to a blender.
  5. Add the savory yeast, gradually pour in a bit of the cooking water and blend until smooth.
  6. Taste and season if needed.
  7. Serve over cooked pasta, sprinkled with hemp seeds and topped with fresh herbs.
Featuring: Chef Cynthia Louise
Audio Languages: English
Subtitles: English