Pasta with Tomato and Cream Sauce
Ingredients
- 200-250g pasta
- 1 small onion, very finely chopped
- 3 tbsp vegan butter
- 2 tbsp flour
- 150ml vegetable broth
- 250ml unsweetened plant-based milk
- 1 tsp dried oregano
- 2 tbsp nutritional yeast
- Salt and pepper
- 1 tsp sugar
- 1 tsp lemon juice
Preparation
Cook 200-250g of pasta according to package instructions
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.
Toss the cooked pasta with the sauce
