This sauce is creamy, thick, earthy, fresh, sweet, and bitter all at the same time. It’s one you’ll definitely want to make! It seems like a lot of ingredients, but we just made this with leftovers from things we always buy anyway.
Put the pasta on to cook while making this sauce. Mix all of these in a large food processor:
two handfuls of baby portabello mushrooms
one handful of spinach leaves
three or four dandelion green leaves
a thin slice of red onion
two spoonfuls of vegan butter
two dollops of vegan sour cream
two teaspoons of minced garlic
a sprinkle of dark brown sugar
When combined as much as humanly possible (we used our largest food processor), put in a sautee pan and pour in 1/2 a teaspoon of molasses and two tablespoons of olive oil. Mix together, then add in oregano, thyme, parsley, salt, and pepper. Serve hot over freshly cooked pasta!
Makes four servings :)
