Are you looking for a simple and satisfying pasta dish that is also vegan-friendly? Look no further than this easy creamy vegan pasta recipe. With a few simple ingredients, you can create a delicious and healthy meal that the whole family will love.
Ingredients:
- 1 pound of your favorite pasta
- 1 cup of unsweetened almond milk
- 1/2 cup of raw cashews
- 2 cloves of garlic, minced
- 1 tablespoon of nutritional yeast
- 1 tablespoon of lemon juice
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of fresh parsley, chopped
Preparation:
To begin, soak the raw cashews in water for at least 2 hours or overnight. Drain and rinse before using.
Cooking Instructions:
- Cook the pasta according to the instructions on the package. Drain and set aside.
- In a blender, combine the almond milk, soaked cashews, garlic, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy.
- In a large pot, heat the sauce over medium heat until it starts to simmer. Reduce the heat to low and let it cook for 5 minutes, stirring occasionally.
- Add the cooked pasta to the pot and toss to coat with the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve hot, topped with fresh chopped parsley.
Conclusion:
This easy creamy vegan pasta recipe is a great option for anyone looking for a healthy and delicious meal. The creamy sauce is made with just a few simple ingredients, including raw cashews and unsweetened almond milk. It’s a great way to indulge in a creamy pasta dish without the guilt. Try it out for your next family dinner or meal prep session.
FAQs:
Q: Can I use a different type of nut milk?
A: Yes, you can use any unsweetened nut milk that you prefer. Almond milk, cashew milk, or soy milk would all work well in this recipe.
Q: Can I make this recipe ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the fridge for up to 5 days. When you’re ready to eat, just cook the pasta and toss it in the sauce.
Q: Can I freeze this recipe?
A: The sauce may separate when frozen and thawed, so we don’t recommend freezing this recipe.
