Pasta with creamy sauce (30 minutes)

Vegan pasta with creamy sauce recipe (30 minutes)

Pasta with creamy sauce (30 minutes)

Simple and delicious main dish with pasta, crunchy vegetables and a creamy white sauce. Quickly made with your pasta of choice and flavorful vegetables, this skillet is perfect for a quick and easy meal for every day. Creamy, versatile and full of healthy ingredients.

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 435kcal

Ingredients

FOR PASTA:

300 g Pasta I use durum wheat pasta, gluten-free pasta if desired.
2 Liter Water
A strong pinch of salt

FOR THE SAUCE:

50 g Cashews
9 g Nutritional yeast flakes
2 Piece Garlic cloves alternatively 1-2 tsp garlic granules
Salt to taste
Pepper to taste
250 ml Plant milk
15 g Miso optional

FOR THE VEGETABLES:

15 ml Frying oil or another high heat oil, if oil free just use some vegetable stock
2 tbspn mixed italian herbs
3-4 Piece Spring onion washed and cut into rings, alternatively one red onion
60 g Paprika Stalk removed cut into strips
120 g Zucchini medium, sliced

TO SERVE:

Fresh sprouts of your choice
Sesame seeds
Vegan Parmesan cheese to taste

Metrisch - Tassenangaben

Instructions

THE PASTA prepare according to package instructions. Set aside.
300 g Pasta, 2 Liter Water, A strong pinch of salt
FOR THE SAUCE Place cashews (optionally soaked), nutritional yeast flakes, garlic cloves. salt, pepper, vegetable milk, and (optional) miso in a high-powered blender and blend to a creamy sauce. Set aside.
50 g Cashews, 9 g Nutritional yeast flakes, 2 Piece Garlic cloves, Salt to taste, Pepper to taste, 250 ml Plant milk, 15 g Miso
FOR THE VEGETABLES Heat a large frying pan, add frying oil, sauté spring onion until translucent. Add bell bell pepper and zucchini and stir vigorously. Sauté for a few minutes and then continue to saute with the lid closed for 10 minutes until the vegetables are cooked but still firm to the bite.
15 ml Frying oil, 3-4 Piece Spring onion, 60 g Paprika, 120 g Zucchini
Now add the pasta to the vegetables, pour in the sauce and stir vigorously until everything is well combined.
Season to taste and add seasoning if necessary.
Divide among plates, top with sprouts, parmesan, herbs and sesame seeds (all optional) and enjoy!
Fresh sprouts of your choice, Sesame seeds, Vegan Parmesan cheese to taste, 2 tbspn mixed italian herbs
Store leftovers in the refrigerator for 3 days, preferably heat in a steamer or in a pot with a little water.

Nutrition