Ingredients:
- 250grams uncooked vegan penne pasta
- water to cook pasta
- 3 tbsp vegan margarine
- 1 small onion diced
- 6 garlic cloves crushed/diced
- 1/2 cup green beans cleaned and cut in half
- 2 cups small cremini (white) mushrooms sliced
- 1 tbsp flour
- 1 cup almond milk
- 3 tbsp toffiti (or another vegan cream cheese)
- 1 cup tomato pure or crushed tomatoes
- 2 small fresh tomatoes quartered
- basil to taste
- Himalayan salt to taste
- Black pepper to taste
Method:
1. Put the uncooked pasta in a pot and cover with water. Bring the water to boil and cook until the pasta is soft but tough enough to pick up without breaking. Drain the water and set the pasta aside.
2. In a large pan heat 1 tbsp of margarine for 30 seconds. Add the diced onions and garlic to the pan and lightly fry. Add the beans and cook for 4 minutes, then add the mushrooms and cook for another 4 minutes.
3. In another pan heat 2 tbsp of margarine and flour. Whisk the mixture as you add the almond milk to the same pan. Mix in the toffiti and mix until combined. At the same time add the crushed tomatoes, fresh tomatoes and basil to the vegetable pan. Once the toffiti has combined, pour this mixture to the vegetables.
4. Season with salt and pepper then add the drained pasta to the sauce. Lightly toss the pasta and then serve hot.
Let me know what you think of this recipe by leaving a comment here or on instagram. It was my first time making a creamy vegan pasta sauce and I was pleasantly surprised. Feel free to ask me for any clarifications on the recipe and of course change anything as you wish. I hope you enjoy this dish as much as my family and I did.
Samara,
xx
