Vegan Pasta with White Sauce
Creamy, delicious, and vegan! I love this pasta. I think it’s best when I add lots of my favorite steamed vegetables alla primavera; broccoli, cauliflower, carrots, zucchini, and peas work well. Adding roasted red bell peppers and artichoke hearts or simply chopped tomatoes and basil make nice variations. The sauce is very versatile. You can use it in any recipe that calls for a white or bechamel sauce.
If you don’t want to use vegetable oil and you’re not vegan, you can use ghee instead. To make this pasta recipe gluten-free, simply substitute the flour for Yogi Super Foods almond flour and use your favorite gluten-free pasta.
1 tablespoon of vegetable oil
2 garlic cloves, chopped
1 teaspoon of flour
2/3 cup of your choice of non-dairy unsweetened milk
1/4 cup of Yogi Super Foods nutritional yeast
1/2 teaspoon of your favorite mustard (optional)
Salt and pepper to taste
Cooked pasta of choice
Chopped basil or parsley to taste
Paprika to taste
Yogi Super Foods gomasio to taste
Heat the oil over low heat. Sauté the chopped garlic until transparent. Then add the flour to make a paste. While stirring, slowly add your choice of non-dairy milk and heat until it starts to thicken. Then add the nutritional yeast, mustard, salt, and pepper. Cook for 2 minutes. Add the cooked pasta and stir to coat with the sauce. You can also add your veggies at this time. Then garnish with fresh herbs, paprika, and gomasio to taste. Enjoy!
By Keri Peyton