This is another recipe I found in the book “30 Minute Vegan” by Marck Reinfelf and Jennifer Murray. It is creamy and cheesy and works best on smaller shaped pasta. My partner absolutely wolfed this dish down, and no wonder – it is delicious!
What you will need:
350g of uncooked pasta (I use gluten free, rice pasta). You can use more pasta is you wish.
1 and a half tbsp olive oil
1 cup thinly sliced onion (optional)
2 tbsp minced garlic (optional)
8 cups fresh spinach
1 cup plain soy or rice milk (I use Bonsoy as it is thick, creamy and is not sweet)
Quarter cup and 2 tbsp nutritional yeast
3 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh basil
1 tsp dried oregano
Bring pot of water to boil over high heat. Add pasta and cook according to packet instructions. Drain, rinse well and place in large bowl.
While pasta is cooking, heat oil to a large pan over medium-high heat and add onion and garlic. Cook for 3 minutes, stirring frequently.
Add soy milk and lower heat to low. Cook for 5 minutes.
Add remaining ingredients and mix well. Add pasta and gently mix.
Add 2 cups of chopped, assorted mixed vegetables, including broccoli, carrots, and zucchini, after adding onion and garlic.
Try substituting coconut milk for soy milk.