I recently spent a week in Minnesota eating way too many potato chips, dairy free cookies and (tofutti) cheeseburgers.
When I got home I was itching to make some vegan sauced pasta because it had been so long since I'd cooked for myself I thought I might have forgotten how. So I reached for my favorite vegan pasta recipe, sauteed up some zucchini, clicked a pic, posted the photo on Instagram and BOOM! Everyone wanted in on that action.
Two lessons here:
1. If you want to see what I am eating, follow me on Instagram.
2. If you ask, you shall receive.
Creamy Vegan Garlic Sauce over Pasta
1/2 lb of brown rice pasta
1.5 cups of organic soy milk
2 TBS of non dairy butter
1 TBS flour
1/4 cup nutritional yeast (AKA hippie fairy dust)
2 tsp garlic powder
1 tsp dried basil or parsley
1 tsp dried oregano
What to do:
Cook the pasta according to directions on the package â€“ less time to make it a bit less than al dente.
To make sauce put everything else (minus the pasta) in a saucepan and whisk it together until it slightly thickens as it heats.
Add sauce to drained pasta and cook a bit together.
Spoon into bowls and serve with your favorite sauteed green vegetables..
Donâ€™t even miss the cheese.
Ready to give it a go? Iâ€™d love to hear what you think.
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Hope you are well.
With lots of love and compassion,
PS - If you find this helpful or know someone who would, please be sure to pass it on. Sharing is caring!
Other posts you might like:
Homeroom Vegan Mac and Cheese
My Very Fancy NO Banana Green Smoothie
Dairy Free Chocolate Chip Cookie Bars