One of the easiest and yummiest vegan meals you can cook - my vegan one-pot vegan alfredo pasta. It’s silky and buttery with a hint of cheesiness. Simple recipe, ready in 30 minutes, made with pantry staples and is super versatile (or simply delicious on it’s own).
2.5Cpenne pasta - about 250g or half a standard packet
1tbspvegan butter
2tbspnutritional yeast
Instructions
In a medium saucepan, heat the olive oil. Slowly saute the brown onion until soft (about 3-4 minutes). Add the crushed garlic and ¼ tsp salt and saute for an additional minute.
Pour into the pot the water, soy milk and pasta and bring to the boil. Ensure all of the pasta is submerged under the liquid and continue to prod it under as it cooks. Bring to the boil, then simmer uncovered for about 20 minutes, stirring every few minutes.
In the final few minutes of cooking, stir through the butter and nutritional yeast. Check that you're happy with the salt seasoning too. You know it’s ready when the sauce thickens to coat the pasta and the pasta is cooked through.
Notes
Best served fresh, but if you are reheating it, add in a splash of water and a teaspoon of (vegan) butter to get the sauce going again.