- 1 small onion, diced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 33.5 ounces tomato sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- 2 tablespoons Organic Valley® Cream Cheese OR Tofutti® Better Than Cream Cheese (Vegan)
- 1 pound cooked pasta (fettucine, penne, rigatoni, whatever you like!)
Heat oil over medium heat. Sauté onions until soft, about 5 minutes.
Add garlic and sauté for about 30 seconds.
Add tomato sauce and bring to a boil.
Stir in salt, pepper, and basil. Reduce heat to low and simmer for 10 minutes.
Whisk in cream cheese well and heat for a couple more minutes, until heated through and the sauce becomes a nice orange color.
Add cooked pasta to sauce and toss gently to coat.
You can also add sautéed shrimp or seasoned halal chicken to this dish. Sautéed mushrooms tossed in is a great way to keep it vegetarian-friendly while making it a more substantial meal.