Creamy Pasta With Vegetables

My family loves pasta. Creamy pasta, Buttery pasta, Pasta with vegetables, Pasta with marinara, and garlic pasta. If it is pasta they will eat it. I created this recipe just to try something new. I had tahini and coconut milk that I needed to use up and I needed something that was good and good for you that didn’t have a lot of crazy ingredients and didn’t require hours to make. Something I could throw together when I didn’t feel like preparing a large meal and something I could also take with me to work the next day.

I can honestly say that this recipe was a hit. It is creamy and delicious. So, With that being said let’s get on to the recipe.

INGREDIENTS:

1 lb Spaghetti type noodles
3 cloves of garlic, minced
1/2 cup of full-fat coconut milk
1 cup nondairy milk
2 tbsp nutritional yeast
2 tbsp of paleo or brown rice flour
1 tsp salt
pepper to taste
1/2 tsp to 1 tsp of red pepper flakes
Juice of 1/2 lemon
4 cups of mixed Asian vegetables

DIRECTIONS:

1. In a large pot bring water to a boil and add the pasta of choice (I used plain pasta because that is what I had on hand this day but it works well with any pasta).
2. While the pasta is cooking, In a large nonstick pan over medium heat add the garlic an saute for about 1 minute. I did not use oil but instead, I used water to cook the garlic.
3. Add in the vegetables and cook until the vegetables are warmed through and still tender crisp. This takes about 5 to 8 minutes.
4. Add in the coconut milk and non-dairy milk and bring to a slow boil. Add in the remaining ingredients and stir (whisk) until thickened. This will take about 5 to 10 minutes depending on how hot you have your heat set to.  This sauce will not become too thick but will be a thinner type of a thick sauce. Perfect for keeping the pasta nice and creamy.
5. When the pasta is done drain the pasta but,  do not rinse it. Put it straight into to the sauce and toss to coat.
6. Check the seasoning and add more if needed. Pour the pasta into a serving dish and top with sesame seeds and parsley.

In this recipe, I used the Asian blend vegetables that I bought at my local grocery store. You can use any blend of vegetables that you like. I also added in some chopped vegan ham slices for more flavor but you can opt out. I just needed to use up the little bit of it that I had left over so I threw it in as well. This recipe is very versatile and yet still delicious no matter what flavors you pair with it.

We hope you enjoy it as much as we do.