Rosemary Cream Pasta Sauce

Rosemary Cream Pasta Sauce

Serves 2


  • 2 sprigs of rosemary finely chopped
  • 250 g cherry tomatoes quartered
  • 1 handful fresh basil roughly chopped
  • 5 cloves of garlic minced
  • Juice of 1/4 lemon
  • 150 g vegan sour cream I use creme vega from dr. Oetker
  • salt and pepper to taste
  • Olive oil


  1. Heat 4 tbsp. olive oil in a pan over medium-high heat
  2. Add minced garlic, rosemary and cherry tomatoes
  3. Cook for about 4-5 minutes or until cherry tomatoes are soft
  4. Reduce heat to low and add vegan sour cream, lemon juice and basil to the pan
  5. Stir well and season with salt and pepper to taste
  6. Cook for another minute until everythings hot and well combined
  7. Add your favorite pasta to the sauce and mix well
  8. ENJOY!


Enough for 2 big portions or ca 300g pasta

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