This recipe was another happy accident of mine. One Easter, I needed to make a vegan pasta dish for dinner. I thought that changing the cooking liquid for pasta would bring it more flavor. I had no idea that using non-dairy milk would create a thick sauce that reminded me of an Alfredo.
The great part of this recipe is that it is completely customize-able. You can use any non-dairy milk available, and any vegetables that you have on hand. I’ve made this with fresh spring peas and cashew milk, with broccoli and coconut milk, and almond milk with asparagus and leeks.
The combinations are truly endless!
Easy 2-Ingredient Creamy Pasta with Vegetables
Who says you cannot have creamy pasta when you don't eat dairy?!?! This is such a versatile recipe, and completely customizable depending on what you have in your fridge/your specific tastes. It is easily prepared in bulk, and reheats well. Be creative with your vegetable choices!
Servings: 8 servings
Ingredients
- 1 bag brown rice pasta
- 4 cups non-dairy milk of choice
- 2-4 cups water
- 2-4 cloves garlic chopped
- 1/2-1 onion chopped
- 2 tbsp olive oil
- vegetable of choice chopped
- balsamic/white wine vinegar to taste
Instructions
- Chop onion, and place in stock pot with 2T olive oil. Cook until translucent. Add garlic and cook until fragrant.
- Add pasta, non-dairy milk, and vegetables. Add enough water so that the pasta is just covered. Simmer on medium heat, stirring occasionally, until pasta is just undercooked.
- Take pasta off heat and cover for 20 minutes. After 20 minutes, stir pasta to incorporate starches from pasta. Sauce should be thick - if it is still runny, cover again for 5-10 minutes, or until sauce is thick and vegetables are cooked through.
- Season with salt and pepper to taste. Serve warm.
