Vegan Creamy Garlic Pasta

 

This is made without cashews.
It tastes amazing and this is something you can probably make with stuff already lying around your house!


What I used:

  • Gluten Free Pasta

  • Onion

  • 4 to 5 cloves of garlic

  • Cherry Tomatoes

  • Olive Oil

  • 1/2 cup Almond Milk

  • Corn Starch

  • Water

    *optional: Daiya Cheddar Cheese + Italian Seasoning

2018-07-21 05.50.53 1.jpg

2018-07-21 05.50.52 1.jpg

What I did

  1. Boil Pasta (follow the instructions on the box, I know I don't have to walk you through it)

  2. Dice onions

  3. Mince Garlic

  4. Rinse cherry tomatoes + cut them in halves

  5. Heat olive oil in a pan

  6. Throw all your chopped veggies in the pan and simmer them in the oil

  7. Once onion and garlic are browned turn down the heat and throw in your almond milk

  8. Create a corn starch slurry (1 part corn starch: 2 parts cold water)

  9. Mix the corn starch slurry into the sauce to thicken it

  10. Mix in the pasta

  11. OPTIONAL: top with daiya cheddar and italian seasoning


What you can do differently

  • Use more veggies (spinach, mushrooms etc.)

  • Use a different type of plant milk

  • Use flour to thicken instead of the corn starch slurry (if you're not gluten free)

*Recipe adapted from: https://www.theedgyveg.com/2018/03/29/creamy-mushroom-pasta-vegan-pasta-recipe/

Watch me make it

 
Felicia Falconer