Creamy vegan pasta-
Ingredients:
8 ounces (225 grams) of pasta (such as fettuccine or linguine)
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves of garlic, minced
1 can (14 ounces or 400 grams) of coconut milk
1/2 cup vegetable broth
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 cups of your favorite vegetables (such as mushrooms, cherry tomatoes, spinach, or peas)
Fresh basil or parsley, chopped (for garnish)
Instructions recipe for creamy vegan pasta:
Cook the pasta according to the package instructions until al dente. Drain and set aside. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant. Pour in the coconut milk and vegetable broth. Stir well to combine. Add the nutritional yeast, lemon juice, salt, and black pepper. Stir again to incorporate the ingredients. Simmer the sauce for about 5 minutes, allowing it to thicken slightly. Add your choice of vegetables to the skillet. Cook for 5-7 minutes, or until the vegetables are tender. You can add them all at once or cook them separately and add them to the sauce. Add the cooked pasta to the skillet and toss well to coat the pasta with the creamy sauce and vegetables. Cook for an additional 2-3 minutes to heat everything through. Remove from heat and garnish with fresh basil or parsley. Serve the creamy vegan pasta immediately and enjoy! Feel free to adjust the seasonings and vegetables according to your preferences. You can also add some crushed red pepper flakes if you prefer a bit of heat.
