Very creamy recipe inspired by Minimalist Baker!
Ingredients:
10 oz pasta of your choice (I used a mix of whole wheat and white pasta)
Olive oil
1/2 a large onion, chopped small
3 tsp minced garlic
Sea salt
Black pepper
2-3 tbsp nutritional yeast
3-4 tbsp flour
2 1/2 cups unsweetened original almond milk
6 oz spinach (or amount desired)
Instructions:
1. Boil water in a large pot and cook pasta according to package. Remove from heat, drain, and set aside when done.
2. While pasta is cooking, start making the sauce. Add garlic, onion, and 1 tbsp olive oil to a large skillet (you can add more olive oil as needed). Add a pinch of black pepper and salt. Over medium-low heat, cook for 3-4 minutes or until onion is translucent.
3. Stir in flour. With a whisk, mix with onion and garlic, then slowly add in the almond milk. Add 2 tbsp nutritional yeast and another pinch of salt and pepper. Cook for 4-5 minutes.
4. Add in spinach and heat for another 1-2 minutes or until spinach has cooked.
5. Remove from heat, then add in pasta, mixing together with the sauce.
6. Serve with salt, pepper, and nutritional yeast flakes to taste. You can also try other seasonings like dried basil and oregano or vegan parmesan to get more flavor in the sauce. Enjoy!
Source of inspiration: https://minimalistbaker.com/creamy-vegan-garlic-pasta-with-roasted-tomatoes/