Vegan Creamy Garlic-Herb Pasta with Almond Parmesan (oil-free!)
You will not believe this garlicky, creamy herb sauce contains zero vegan butter or oil!
Ingredients
- 1/4 cup flour (I used brown rice flour)
- 3 TB nutritional yeast
- 1.5 tsp dried basil OR 4 TB chopped fresh
- 1-2 TB fresh garlic, chopped
- 1 tsp salt
- several grinds fresh pepper
- 3 cups unsweetened almond milk
- 1 lb. dry pasta of your choice
- 1 cup almonds (I used lightly salted)
- 1/3 cup nutritional yeast
- 1 tsp garlic powder
- pinch salt
- frozen or fresh about 3 cups vegetables, blanched (chop fresh to desired size 1st)
Instructions
- Start your pasta water boiling. I add a generous pinch of salt to improve the flavor, optional.
- Make the Almond Parmesan: Add almonds, 1/3 cup nutritional yeast, garlic powder and pinch of salt to food processor. (If you are using salted almonds, may not need any salt, if using unsalted, may need more). Process until it resembles a sandy like appearance and no large chunks of almond remain. Taste, and add more salt, nutritional yeast or garlic powder if you like. Set aside.
- Boil pasta to desired level of doneness. I taste it as it cooks. When almost done, you can add your frozen or fresh veggies to blanch for a few minutes. Drain well.
- Make the Sauce: In a large sklillet, add flour and almond milk, whisk well. I usually use a whisk AND a large spoon with sauces to ensure it remains creamy and not lumpy. Turn on medium high heat, whisk in 3 TB nutritional yeast, garlic powder, salt and pepper. Cook and stir until it starts to thicken, then turn heat down and continue to cook about 5 minutes. Taste, and adjust for garlic and spices.
- Add your cooked pasta and vegetables to the skillet with the sauce. Toss gently and heat through on a low setting.
- Serve with a generous sprinkle of almond parmesan. I also serve with fresh ground pepper and pink Himalayan salt at the table.
- Enjoy!