This is a recipe inspired by Italian creamy lemon dishes and the global love for mac & cheese--and my digestive systems peace and desire to eat less dairy.
What you will need:
5 prices of garlic minced
Olive oil 5 table spoons
1table spoon Dried sage
1table spoon Dried basil
2/3 cup of Almond milk
Nutrition yeast 4 table spoons
Dried red chili flakes
1 table spoon Flower
half a lemon
1 tea spoon Smoked paprika
1 tea spoon of mustard seeds or mustard powder
Bean based or Quinoa pasta of your choice (I used trader joe's black bean spiral pasta, but any will do)
Salt & Paper to taste
- In a large pot start to boil water for the pasta (add salt if desired)
- mince up the garlic and muddle the garlic, chili flakes, basil, and sage together with the olive oil and juice from the lemon.
- in bowl mix the almond milk the mustard seeds/powder, nutritional yeast, flower, and smoked peprika until smooth
- then pour this mixture into a sauce pan and add the oil solution you made in step 2.
- Let this simmer on low heat for 7-10 mins to allow the flavors to mix. Stir the sauce every minute to not allow any thing to get burned to the bottom of the pan.
- The water should be boiled at this point, add the pasta and cook until al dente.
- Once both pasta and sauce are finished cooking pour sauce into large pot
and enjoy :)
