Ingredients
- 8 ounces uncooked farfalle (bow tie) pasta
- 2 tablespoons vegan butter
- 1 cup finely diced yellow onion
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 2 tablespoons all purpose flour or gluten-free
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano leaves
- 1/3 cup sun-dried tomatoes in olive oil, chopped
- 2 cups Pacific Foods® Hemp Original Unsweetened Plant-Based Beverage
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh basil leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
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Instructions
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Step 1
Cook pasta according to package directions, cooking 1 minute shy of perfectly done.
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Step 2
Melt the vegan butter in a large pan over medium heat and add the onion. Cook for 4 to 5 minutes or until the onion has softened.
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Step 3
Add the garlic and crushed red pepper and cook for 30 to 60 seconds until a shade darker. Stir in the flour, paprika, oregano, and 1/2 teaspoon salt (or to taste) and let cook until the flour smells slightly toasted, about 1 minute. Stream in the hemp milk while stirring, then mix in the sun-dried tomatoes and nutritional yeast (or vegan Parmesan). Bring the sauce to a simmer, then turn the heat down to low and let simmer until thickened, about 3 minutes. Add the pasta and let cook for the final minute. Salt and pepper to taste.
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Step 4
Top with basil and add vegan Parmesan to serve (optional).
