Creamy Vegan Pasta
Vegan pasta dishes are delicious and here’s a great recipe from my friend, Stephanie Evans-Stock.
Ingredients
1 pound pasta, your choice
3 tbsp olive oil
1 1/2 tbsp vegan butter
1 garlic clove, minced
4 tbsp flour
3 cups unsweetened Ripple milk (vegan milk alternative)
4 cups chopped veggies, your choice
Sea salt and pepper to choice
Instructions
1
Heat a large sauté pan on the stove and add enough olive oil to lightly coat the bottom of the pan.
2
Add the garlic to the sauté pan and cook for 1-2 minutes or until it starts to turn brown.
3
Add the vegan butter and let it melt in the pan. Sprinkle the melted butter with the flour and stir to combine.
4
Slowly whisk in the vegan milk alternative and gently stir until the mixture comes to a boil and begins to thicken.
5
Salt and pepper to taste and fold in the basil and chopped vegetables (your choice) until combined.
6
Combine the sauce and the cooked pasta and fold everything together. Top the pasta with more freshly chopped herbs and veggies of your choice, enjoy!
Tags:
Vegan
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