Ingredients
Directions
Cook the pasta according to package directions. Drain, rinse, and set aside.
While the pasta cooks, line a skillet with a thin layer of water.
Add the onions, garlic, and red pepper flakes, and sauté until the onions are translucent.
Transfer the onion mixture to a food processor or blender, then add the peppers, plant-based milk, cornstarch, plus salt and pepper to taste, and blend until smooth.
Pour the sauce back into the skillet, and heat until the sauce starts to thicken.
Add the pasta and stir until the pasta is evenly coated.
Divide the pasta evenly among 4 bowls.
Top with our Vegan Walnut Parmezan and fresh basil, if desired, and serve.
Chef's Notes
Flour-Free
Substitute 3 cups cooked quinoa for the pasta.
Add more delicious nutrition
Add your favorite green vegetable, like organic kale, spinach or broccoli, and/or plant-based protein (e.g., white beans or chickpeas).
Ingredients
Directions
Cook the pasta according to package directions. Drain, rinse, and set aside.
While the pasta cooks, line a skillet with a thin layer of water.
Add the onions, garlic, and red pepper flakes, and sauté until the onions are translucent.
Transfer the onion mixture to a food processor or blender, then add the peppers, plant-based milk, cornstarch, plus salt and pepper to taste, and blend until smooth.
Pour the sauce back into the skillet, and heat until the sauce starts to thicken.
Add the pasta and stir until the pasta is evenly coated.
Divide the pasta evenly among 4 bowls.
Top with our Vegan Walnut Parmezan and fresh basil, if desired, and serve.
