CREAMY VEGAN PASTA
Prep Time: 8 minutes
Prep Notes:
Prepare all your ingredients and cook in a pan!
Cooking Time: 25 minutes
Yields: 2-3 servings
INGREDIENTS
2 cups pasta (GF if preferred)
Veggie Mix:
1 onion, finely chopped
1 garlic clove, diced
2 paprika, diced
1 cup mushrooms, sliced
3 tbsp extra virgin olive oil
Salt & pepper
Juice of 1 1/2 lemon
Herbs (oregano, basil, & thyme)
1 cup of fresh/frozen spinach
Creamy Pasta Sauce:
1/4 cup water
1 can of coconut milk
1 block of tofu
Juice of 1 lemon
1cube unsalted vegetable stock
Herbs (oregano, basil, & thyme)
1 tbsp paprika powder
2 tbsp tomato paste, diced
DIRECTIONS
1. Prepare all your ingredients by chopping and setting veggies aside.
2. Cook pasta in boiling water while sautéing your veggies mix.
3. Start by heating up olive oil and adding onion, garlic, mushroom, paprika, salt, pepper, lemon juice & herbs.
4. In a blender, blend the coconut milk, tofu, vegetable stocks, herbs, seasoning, lemon juice & blend until smooth.
5. Add in the cooked pasta & let it cook until combined and cooked well.
6. Enjoy the dish & save the rest for later!
NOTES
If you want a creamy texture for the sauce, reduce or eliminate water!
If you want extra protein, add in your protein of choice like tofu, beans , etc.
Feel free to add your own ingredients!
This can last for 4 days in an airtight container in the refrigerator!