Name: Creamy Pantry Pasta
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 3 servings
Ingredients: 6 oz linguine (or any pasta of choice); 1 tbsp olive oil (extra virgin); 1 null onion (medium yellow, diced); 3 clove garlic cloves (minced); 0.5 tsp red pepper flakes (optional); 0.75 cup vegetable broth (or water); 1 tbsp tamari (reduced-sodium); 2 tbsp all purpose flour (to thicken); 0.75 cup oat milk (unsweetened and creamy); 1 tbsp tahini (for richness); 1 tbsp nutritional yeast (for cheesy flavor); 0.5 tsp smoked paprika (for smoky finish); 0.5 tsp kosher salt (plus more to taste); 0.25 tsp black pepper (freshly cracked); 0.25 tsp dijon mustard (for tang); 1 to_garnish parsley (chopped flat-leaf); 1 to_serve vegan parmesan (optional)

Instructions

Show units in method

1

Boil a large saucepan of salted water. Cook linguine (6 oz) until al dente.
2

Heat olive oil (1 tbsp) in a sauté pan. Sauté onion (1) and a pinch of kosher salt (0.5 tsp) for 5 minutes until browned. Add garlic cloves (3 clove) and red pepper flakes (0.5 tsp) for 1 minute.
3

Whisk vegetable broth (0.75 cup), tamari (1 tbsp), and all purpose flour (2 tbsp) in a small bowl until smooth.
4

Pour the broth mixture into the pan. Stir in oat milk (0.75 cup), tahini (1 tbsp), nutritional yeast (1 tbsp), smoked paprika (0.5 tsp), black pepper (0.25 tsp), and salt. Simmer for 5 minutes until thickened.
5

Mix in dijon mustard (0.25 tsp). Add the pasta to the sauce and toss with tongs until coated. Serve garnished with [to_garnish parsley] and [to_serve vegan parmesan].

Nutrition Facts

Per portion

Divide into portions:

375

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 5 g

Monounsaturated Fat 5 g

Polyunsaturated Fat 2 g

Fiber 4 g

Sugars 3 g

Micronutrients

iron

2mg

33% DV

sodium

780mg

102% DV

calcium

41mg

12% DV

potassium

293mg

25% DV

vitamin a

175mcg

58% DV

vitamin c

4mg

13% DV

vitamin k

15mcg

38% DV