Dear Friend, 

I recently spent a week in Minnesota eating way too many potato chips, dairy free cookies and (tofutti) cheeseburgers.

When I got home I was itching to make some vegan sauced pasta because it had been so long since I'd cooked for myself I thought I might have forgotten how. So I reached for my favorite vegan pasta recipe, sauteed up some zucchini, clicked a pic, posted the photo on Instagram and BOOM! Everyone wanted in on that action.

Two lessons here:

1. If you want to see what I am eating, follow me on Instagram.

2. If you ask, you shall receive.

Creamy Vegan Garlic Sauce over Pasta

Ingredients:

1/2 lb of brown rice pasta

1.5 cups of organic soy milk

2 TBS of non dairy butter

1 TBS flour

1/4 cup nutritional yeast (AKA hippie fairy dust)

2 tsp garlic powder

1 tsp dried basil or parsley

1 tsp dried oregano

What to do:

Cook the pasta according to directions on the package – less time to make it a bit less than al dente.

To make sauce put everything else (minus the pasta) in a saucepan and whisk it together until it slightly thickens as it heats.

Add sauce to drained pasta and cook a bit together.

Spoon into bowls and serve with your favorite sauteed green vegetables..

Don’t even miss the cheese.

Ready to give it a go? I’d love to hear what you think.

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Hope you are well.

With lots of love and compassion,

Tami

xo

PS - If you find this helpful or know someone who would, please be sure to pass it on. Sharing is caring!

Other posts you might like:

Homeroom Vegan Mac and Cheese

My Very Fancy NO Banana Green Smoothie

Dairy Free Chocolate Chip Cookie Bars