Tomato Pasta
[Vegan]

For the Tomato Sauce:

1. Dice onions into tiny, evenly sized chunks.
2. In a large pot, melt butter over medium heat. Once vegan butter is melted, add onions. Simmer for about 5 minutes or until golden brown, stirring frequently to prevent burning.
3. Add in minced garlic, simmer for 3 minutes or until garlic is browned.
4. Mix in sugar, basil, oregano, and chili flakes. Stir well.
5. Mix in the can of crushed tomatoes, mix, then reduce heat. Cover pit and let simmer for about 30 minutes. I find the longer it sits, the better it tastes.
6. Store in an airtight container in the fridge for 4 days or freeze leftovers for a month.

Tomato Cream Cheese Pasta:

1. Bring a pot of salted water to a boil.
2. Cook pasta according to package instructions
3. Drain pasta and return to pot.
4. Mix in pesto cream cheese. Stir until evenly coated.
5. Mix in tomato sauce and cheese seasoning.
6. Serve hot with garlic bread!