Vegan Lemon Rigatoni Pasta
Ingredients
- 3 cups rigatoni
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 large carrot, peeled and sliced
- 1 large bell pepper, diced
- 1/2 cup coconut milk
- 1 tbsp nutritional yeast
- 1/2 tsp salt, or to taste
- Juice of 1/2 lemon
- 1 tsp dry basil
- 1 tbsp cornstarch
Preparation
Cook the rigatoni according to packaging instructions. When it is ready, drain it and retain 1/4 cup of the cooking water.
Heat the olive oil in a pan and cook the garlic for 1-2 minutes, until fragrant.
Add the carrot and bell pepper, cooking for 3-4 minutes more, until they start to soften.
Add the coconut milk, nutritional yeast and salt. Stir for a minute, then add the cooked pasta, pasta water, lemon juice, dry basil and cornstarch. Stir for 2 minutes more, until the sauce thickens.
