The past few weeks have been exceptionally busy around here. I have found myself craving nutrient- rich foods like salads and smoothies but for the opposite circumstance, when I have the feeling nothing but comfort food will be sufficient, I make pasta. My favorite summer pasta is a simple dish with blistered tomatoes, drizzled with a garlic olive oil mixture, finished with a sprinkle of basil. I usually make that dish about once a week but recently I was craving something a bit different.
I started experimenting with nutritional yeast flakes and out came this ultra creamy pasta. I wanted to add a bit more flavor so I tossed in a few sundried tomatoes and sage and the result was quite delicious. I grew up eating macaroni and cheese like it was a vegetable. It somehow always found a way onto my dinner plate next to the green beans and I’d be lying if I said it wasn’t my favorite part. This pasta mimics the flavor of traditional macaroni and cheese but is amped up a little. Serve it alongside a crispy salad and your favorite protein and you will have yourself a completely satisfying meal without wrecking your healthy eating habits.
These Frontier Co-op spices made their way into my kitchen and I have really enjoyed using them! I combined the garlic powder, onion flakes, a pinch of cayenne and the nutritional yeast flakes in this recipe to make the sauce and I feel like the flavor turned out to be really nice. If you are needing to spice up your spice rack, Frontier Co-op has just want you need. Enjoy!
Creamy Vegan Pasta with Sundried Tomatoes
Ingredients
- 1 (8 ounce) box of pasta (I use gluten free)
- ¼ cup sundried tomatoes, chopped
- 1 tbsp. sage leaves, chopped
- ¼ cup nutritional yeast flakes
- 1 tsp garlic powder
- ½ tsp onion flakes
- ¼ tsp cayenne pepper
- 2 tbsp. olive oil
- 1 cup unsweetened, non-flavored almond milk
- 2 tbsp. flour (you can use a gluten-free flour but probably not almond or coconut flour)
- salt and pepper
Instructions
- Cook the pasta according the the package instructions.
- In the meantime, prepare the sauce. Heat olive oil in a saucepan over medium heat. Whisk in the flour until incorporated. This will happen quick so watch for burning. Gradually pour in the milk, about ¼ a cup at a time, whisking continuously. Once all the milk is in, turn the heat down to low and allow to cook until the mixture is thick, this may take about 8-10 minutes.
- Remove from the heat and add the nutritional yeast, garlic powder, onion flakes, cayenne and salt and pepper to taste. Stir until well combined.
- Pour sauce of cooked pasta and sprinkle with sundried tomatoes and sage. Stir together and serve warm.
2 Comments
This looks delicious. Thanks for a vegan version. I have been trying to get away from dairy and love creamy pasta sauce. I will have to try this.
I would love for you to try it! Let me know what you think 🙂 Getting away from dairy isn’t the easiest but your body will thank you!