• 6 to 8 oz (6 oz) Fusilli or Fettuccine.
  • Preparation

  • Cook pasta according to instructions and set aside.
  • Heat oil in a pan over medium heat. Add onions and garlic and saut√© until translucent. 3-4 minutes.
  • Add pumpkin seeds and 1/4 cup water and bring to a boil. about 4 minutes. Cook for a further 2 minutes, then allow to cool slightly.
  • Meanwhile, add all the nutritional yeast ingredients to the non-dairy milk using a blender (nutritional yeast , herbs, salt, lemon, vinegar, flour, pepper, olive oil, vegetable milk). Add the onion and pumpkin seed mixture to the blender. Blend until smooth.
  • Return to the pan over medium-high heat. Add another 1/4 cup of water. (I use the water to rinse out the blender and add to the pan). Bring to a boil. Stir frequently to avoid lumps. The mixture thickens considerably. Cook for another minute so that the flour is well cooked. 3 to 4 minutes total. Taste carefully and adjust salt and flavor. Add more herbs as needed.
  • Add cooked pasta, spinach, peas and other veggies if using. Mix well. If the sauce is too thick, add a few tablespoons of water or the pasta cooking water and stir. Cover and turn off the heat. Let the noodles rest for 2-3 minutes before serving.
  • Top with chilli flakes and your choice of nutritional yeast or vegan parmesan.
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