Dice onions into tiny, evenly sized chunks.
In a large pot, melt butter over medium heat. Once butter is melted, add onions. Simmer for about 5 minutes or until golden brown, stirring frequently to prevent burning.
Add in minced garlic, simmer for 3 minutes or until garlic is browned.
Mix in sugar, basil, oregano, and chili flakes. Stir well.
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.
Store in an airtight container in the fridge for 4 days or freeze leftovers for a month.
Bring a pot of salted water to a boil.
Cook pasta according to package instructions. I usually cook mine for a minute or two less since I find the pasta cooks more when mixed with the sauce.
Drain pasta and return to pot.
Mix in Fresh Start Fauxmage pesto cream cheese. Stir until evenly coated.
Mix in tomato sauce and cheese seasoning.
Serve hot with garlic bread for a Chickpea-Approved dining experience!
We used Fresh Start Frauxmage Pesto Cream Cheese in this recipe! We love the tangy and creamy texture of this cream cheese, but feel free to sub your favorite vegan cream cheese!
This pasta recipe features my Easy Tomato Sauce!
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