Vegan Creamy Garlic Pasta
Last week I showed y'all how to make marinara sauce, what happens when you're all out though?! No worries I am here to save you with my easy vegan pantry pasta! This pasta combines a lot of ingredients you probably already have around your house. You don't really need to have anything else besides some sort of fat, a few veggies, garlic, chili flake, nutritional yeast and cashews. The sauce is essentially constructed with the help of pasta water!
Ingredients
- 8 oz pasta of your choice
- 1 cup raw cashews
- 1/4 cup non dairy milk
- 1/4 cup vegan butter
- 2 tbsp garlic
- 1 tbsp chili flakes
- 1/2 onion diced
- 1 tbsp nutritional yeast
- 2 tomatoes diced
- 4 oz mushrooms sliced
- 1 lemon juiced and zested
Instructions
- Boil cashews for 15 minutes, then blend with oat milk into a smooth sauce.
- Cook pasta according to package instructions, reserve all of the pasta water and keep aside.
- In a large skillet, heat up vegan butter oil on medium heat. Add garlic, chili flakes, and diced onion. Cook down until the onions are translucent.
- Add veggies, cashew mixture, nutritional yeast, and pasta. Toss to coat and slowly stream in pasta water to get a glossy sauce. Garnish with lemon juice and lemon zest.