Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons almond butter
  • 1 Tablespoon GF flour (or flour of choice)
  • ¼ cup vegetable broth *
  • ¾ cup water (or broth)
  • 2 Tablespoons hot pasta water *
  • 2 Tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon dried minced onion flakes
  • ½ teaspoon dried parsley
  • ½ teaspoon + large pinch sea salt (+/-) *
  • 1/8 teaspoon black pepper (+/-)
  • 12 oz. pasta (of choice)
  • 1 ¼ cup frozen peas (or veggie of choice)
  • Fresh chopped parsley
  • Red pepper flake
  • Vegan Parmesan Cheese
  • Server with roasted, steamed, or boiled veggies
  • Serve with a side Salad

Instruction

  • Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Note: Pull 2 Tablespoons (or a little bit more) of hot pasta water (see notes) to use later in the recipe, set aside. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
  • Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  • In the meantime, in a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the almond butter, stirring constantly over medium heat for a minute to soften, then add the flour and stir constantly for several minutes to cook the flour (see notes), then add all the remaining Sauce Ingredients and Spice/Herb ingredients and simmer for a few minutes to thicken.
  • Add in the cooked pasta and peas, heat the pasta through, then remove from the stove and allow the flavors to marry for a few minutes. Top with Vegan Parmesan Cheese, freshly chopped parsley, and red pepper flakes.