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A rich and creamy dairy-free pasta sauce.
This recipe was made in the 20 oz container. If you’re using a larger container, double or triple the batch. The ingredients need to cover the blade.
We love garlic, but this sauce only needs a little before it overpowers the flavor. Use one small clove (you can always add more later).
If you’re using fresh dill (which you should if you can), 2-4 sprigs should do it. Start with 2 and then add more per your personal preference. We really like dill around here, so we loaded up.
This sauce needs salt, don’t be shy. Wanna kick it up a notch? Use truffle salt… mmm.
Serve on traditional pasta or go the healthier route and serve with Zoodles! We tried it both ways and it’s equally as delicious.
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