Vegan Pasta with Tomato Cream Sauce
Ingredients
- 1 small onion
- 3 tbsp vegan butter
- 2 tbsp flour
- 150ml vegetable broth
- 250ml unsweetened plant-based milk (oat milk preferred)
- 1 tsp dried oregano
- 2 tbsp nutritional yeast
- Salt and pepper
- 1 tsp sugar
- 1 tsp lemon juice
Preparation
Melt 2 tbsp vegan butter in a saucepan over medium heat. Add very finely chopped onion and cook for about 2 minutes or until onion becomes translucent.
Add another tablespoon of butter. Once the butter is melted, whisk in 2 tbsp flour.
Add vegetable broth and oat milk and whisk everything together until smooth.
Turn up the heat to high, add oregano, nutritional yeast, a pinch of pepper, sugar and lemon juice, and continue whisking until the sauce starts to boil.
Once the sauce is boiling, turn off the heat, whisk for a few more seconds, and add more salt if needed.
Cook pasta according to package instructions until al dente, then toss with the sauce
