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This is feeding: 6
Ingredients
- 1 lb Dry Pasta
- 1/2 pack Shredded Vegan Mozzarella
- 15 oz Dairy-free and Unsweetened Half and Half
- 1 tbsp Dairy-free Butter
- 3 cloves Garlic crushed
- 1 cup cooked veggies broccoli, zucchini and peas are great!
- 1 tsp Nutritional Yeast
- Salt to taste
- Pepper to taste
- Fresh Basil for garnish
- 1/2 tsp Red Pepper Flakes for garnish
- 1 tbsp Lemon Zest for garnish
Instructions
- In a deep pot, add water and cook the pasta half way and remove with a slotted spoon and set aside.
- To the same boiling water, add the veggies of your choice and cook for about a minute.
- Remove and set aside. Reserve about 1/2 cup of the pasta water.
- Heat a deep pot or skillet, add the butter, crushed garlic and sauté for a minute.
- Add the pasta, half-and-half, the reserved pasta water, fresh pepper, cheese and cook on low heat until the pasta is al dente and you get a thick and creamy sauce.
- Add in the nutritional yeast. Add in salt according to your taste (note, the cheese and butter has some salt so you may not need to add much). Garnish with fresh basil, lemon zest, red pepper.
- Serve hot.