The best pasta dishes are always extra creamy with no shortage of cheese. If you’re eating vegan, dairy is a no-go, but you can replicate its texture and richness. This dairy-free “Cheesy” Vegan Pasta was a hit with the campers at Camp Celiac!
Ingredients
- SAUCE
- 2 tablespoons olive oil
- 1 clove garlic, chopped
- 2 tablespoons gluten-free flour (I used Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
- 2 cups all-natural, no flavor, unsweetened soy milk
- 4 tablespoons nutritional yeast
- 1 teaspoon pepper
- 1 teaspoon salt
- PASTA
- 2 tablespoons olive oil
- 10 ounces frozen or fresh broccoli
- 10 ounces frozen or fresh zucchini
- 2 tablespoons water
- 1 12-ounce box gluten-free penne or spaghetti, prepared according to package directions
Directions
For the sauce, start by adding 2 tablespoons olive oil to a saucepan over medium heat. Add chopped garlic and cook for about 1 minute. Add flour, mix well and add soy milk to pan. Whisk all together and continue to cook over medium heat until thickened. Finally, add nutritional yeast, pepper and salt. Once combined, remove from heat.
In a separate large pan, heat 2 tablespoons olive oil. Add broccoli and zucchini, and stir fry. Next, add water and continue to cook until vegetables begin to brown and become tender. Add cooked pasta to pan and combine. Finally, add “cheese” sauce and toss together. Serve right away.
Nutrition Analysis: 520 cal, 18 g fat, 0 mg chol, 660 mg sodium, 80 g carbs, 3 g fiber, 3 g sugar, 15 g protein
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.
