Ingredients
Units
Scale
- 16 oz vegetable broth
- 2 cups unsweetened almond milk
- 1/2 cup gluten-free flour
- 1 medium onion
- 6 oz frozen peas + carrots
- 2 large stalks celery
- 1 tbsp minced garlic
- 2 tbsp nutritional yeast
- 1/3 cup vegan parmesan cheese, (I used Violife)
- 1.5 tbsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 tbsp vegan butter, (I used Earth Balance)
- 2–3 tbsp olive oil
- salt + pepper, to taste
- 12 oz gluten-free rotini pasta
- fresh parsley, (optional)
Instructions
- In a large skillet over medium heat, sautee your diced veggies in 2-3 tbsp olive oil, italian seasoning, minced garlic, salt, and pepper until they are soft and translucent
- Boil water for your pasta according to package directions
- Once your veggies are done cooking, set aside in a bowl
- Add your butter to the same skillet and melt. Once melted, whisk in your flour until all the butter is absorbed
- Increase the burner heat to medium-high, and whisk in the broth and almond milk. Bring to a slow boil, then reduce the heat to low
- Add garlic powder, onion powder, nutritional yeast, vegan parmesan,and salt + pepper (to taste). Whisk and let the mixture simmer while your noodles cook
- Add your veggies to the sauce mixture and stir
- Strain your noodles, then add those to the skillet and toss with the sauce. Add more salt and pepper if needed
- Serve with fresh parsley (optional)
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 4 people