Pasta with Tomato and Cream Sauce
Ingredients
- 1 small onion, very finely chopped
- 3 tbsp. vegan butter
- 2 tbsp. flour
- 150ml vegetable broth
- 250ml unsweetened plant-based milk (I like to use oat milk)
- 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 and serve with the sauce.
