The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

A great family dinner and perfect dish to bring over for dinner party. Made with a combination of rich tomato sauce and a creamy vegan white sauce. Feel free to add your choice of protein if you´d like. Enjoy!


  • 1 red onion
  • 4 garlic cloves
  • 1 red pepper
  • 2 tins (800g) chopped tomatoes
  • 175ml/3/4 cup water
  • 5 sun dried tomatoes
  • 2 tbsp. tomato puree
  • 1 tbsp. balsamic vinegar
  • 1 tsp sugar
  • 1 tbsp. mixed dried herbs
  • Pinch chilli flakes

For sauce

  • 5 tbsp. vegan butter
  • 2 tbsp. flour
  • 3/4 cup unsweetened almond milk made with the NutraMilk
  • 1/2 tsp Dijon mustard

The rest

  • 350g/12.5 oz penne pasta (Gluten free option)

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)


For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • Pre heat oven to 180C/350F.
  • Finely chop the onion and place in a saucepan on medium heat with some oil. Leave to fry for a few minutes.
  • Mince the garlic and finely chop the red pepper and add to the pan. Cook for about 10 minutes until the onion and pepper are soft through.
  • Add the chopped tomatoes, water, finely chopped sun-dried tomatoes, tomato puree, balsamic vinegar, sugar, mixed herbs and pinch chili flakes (optional). Bring to a gentle simmer and leave to cook for 15-20 minutes. It should have thickened and deepened in color, add a little more water if you need to whilst cooking.

  • Make the white sauce. Add vegan butter to a small saucepan on low heat. Once melted add the flour and mix until it forms a roux/paste.

  • Gradually add the milk and whisk continuously until smooth. Set aside.
  • Cook pasta until al dente. Drain and place in an oven proof dish.
  • Taste and season the tomato sauce and pour over the pasta. Stir well.

  • Pour the white sauce over the top so it is evenly distributed. Place in the oven for 20-25 minutes.
  • Serve and top with some fresh basil!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Cupful of Kale.