Servings 4 servings
Ingredients
Recipe Ingredients:
- 8 ounces pasta
- 2 tbsp vegan butter
- 1 cup finely diced yellow onion
- 2-4 cloves garlic minced
- 1/4 tsp crushed red pepper flakes plus more to taste
- 2 tbsp flour all-purpose or gluten-free
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/3 cup oil-packed sun dried tomatoes chopped
- 2 cups Pacific Foods Unsweetened Hemp Original Plant-Based Beverage
- 2 tbsp nutritional yeast
- 2 tbsp fresh basil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Cook pasta according to package directions, cooking 1 minute shy of perfectly done.
- Melt the vegan butter in a large pan over medium heat and add the onion. Cook for 4-5 minutes or until the onion has softened.
- Add the garlic and crushed red pepper and cook for 30-60 seconds until a shade darker.
- Stir in the flour, paprika, oregano, and 1/2 teaspoon of salt (or to taste) and let cook until the flour smells slightly toasted, about 1 minute.
- Stream in the Unsweetened Hemp Beverage while stirring, then mix in the sun dried tomatoes and nutritional yeast (or vegan parmesan).
- Bring the sauce to a simmer, then turn the heat down to low and let simmer until thickened, about 3 minutes.
- Add the pasta and let cook for the final minute. Salt and pepper to taste. Top with basil and add vegan parmesan to serve (optional).