VEGAN PASTA PRIMAVERA
The sauce is slightly creamy and rich, yet light. If you don't tell, no one will guess it's vegan. It's good even a couple days later. VARIATION: Instead of vegan no-chicken broth and coconut milk, you can use 3-1/2 cups plain soy milk. Modified from The Compassionate Cook cookbook.
Provided by Kathy228
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan over medium heat.
- Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.
- Stir-in the flour to coat everything.
- Slowly add the coconut milk and vegan no-chicken broth stirring constantly.
- Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.
- Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.
- Add salt and pepper to taste, then cook until heated through.
- Cook the pasta according to package directions, then serve sauce over pasta.
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