Green Pasta With Creamy Vegan Herb Sauce Recipe

About this recipe

A delightful vegan dinner featuring green pasta coated in a creamy herb sauce made with plant-based milk and fresh parsley. Perfect for those seeking a flavorful and satisfying plant-based meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• NaN Unsweetened Almond Beverage
• 100G Nutritional Yeast Flakes With Added B12, 100G
• - Sunita Lemon Juice Organic
• 50G Pepper Black Ground BWFO
• 1.5 Kg Best In Plain Flour 1.5 Kg

Instructions

1. 1. Heat 4 tablespoons of olive oil in a large skillet over medium heat.
2. 2. Add 2 minced garlic cloves and 1 finely chopped onion to the skillet. Sauté for 2-3 minutes until softened and fragrant.
3. 3. Stir in 3 tablespoons of flour and cook for 1 minute, stirring constantly to form a roux.
4. 4. Gradually whisk in 1 1/2 cups of unsweetened almond milk and 2 tablespoons of nutritional yeast, ensuring no lumps remain.
5. 5. Add 2 tablespoons of lemon juice, 1/2 cup of chopped fresh parsley, and 1/4 teaspoon of black pepper. Stir and cook for 3-4 minutes until the sauce thickens.
6. 6. Meanwhile, cook 200 g of green linguine pasta according to package instructions. Drain and set aside.
7. 7. Toss the cooked pasta with the creamy herb sauce until well coated.
8. 8. Serve immediately, garnished with additional parsley if desired.