Vegan Creamy Tomato Farfalle Pasta
Ingredients
- 150g farfalle pasta
- 6 minced garlic cloves
- 3/4 cup canned tomato purée
- 1/4 cup vegetable stock
- 30g unsalted vegan butter
- 3/4 cup unsweetened coconut cream
- 1/3 cup unsweetened plant milk
- 30g vegan parmesan
- finely ground salt and pepper
- crushed red pepper
Preparation
Cook pasta in heavily salted boiling water as per packet instructions.
Meanwhile melt butter in large skillet over medium heat.
Add garlic and cook until fragrant.
Add remaining liquid ingredients except for coconut cream.
Grate parmesan over sauce and cook until melted through.
Turn heat up slightly and simmer for 2 minutes.
Adjust salt, pepper and crushed red pepper to taste.
Using a measuring cup mix 1/4 pasta water with coconut cream and whisk until blended, then pour into sauce.
Add in pasta using a spider.
Toss for 2 minutes until sauce thickens.
Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
Serve immediately and enjoy.
Notes
This recipe can be prepared in 12 minutes.
