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: 8servings
Ingredients
1bagbrown rice pasta
4cupsnon-dairy milk of choice
2-4cupswater
2-4 clovesgarlicchopped
1/2-1onionchopped
2tbspolive oil
vegetable of choicechopped
balsamic/white wine vinegarto 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.