Vegan white sauce pasta
This white sauce pasta isn’t like any other white sauce in fact it’s a completely original recipe. Per serve this serves 30g of protein
TOTAL
TIME
30 Mins
PREP
TIME
10 Mins
DIFFICULTY
LEVEL
Easy
NO. OF SERVINGS
2 Servings
Detailed Procedure:
- Start by soaking some cashews for at least 1 hour. If you do not have enough time to soak cashews, microwave for 5 minutes. Meanwhile, cook the mushroom to get them ready for the sauce. You can cook Mushrooms using the method I use. I have posted a recipe on how I cook Mushrooms. You can check out that post by tapping here. Divide the whole batch of cooked Mushrooms into two parts. We'll use the 1st batch of mushrooms in the sauce and the 2nd one in the pasta.
- While the Cashews are getting soaked and the Mushrooms are getting cooked, in a saucepan add some water and let it boil. After boiling, add in a teaspoon of oil, uncooked pasta, salt n pepper, and some oregano. Let the pasta cook for about 10-12 minutes. Once the pasta is al dente, reserve the pasta water and drain the cooked pasta and keep it aside. Sprinkle a few drops of oil over the drained pasta so that they don't stick or become mushy when you'll cook them with the sauce.
- Moving further, in a pan add some oil. Next, saute some finely chopped onions, an optional pinch of cinnamon and cardamom powder, and garlic shallots until they turn brown. Add some fresh Thyme and Rosemary leaves or Oregano and the white sauce along with some reserved pasta water and stir. Once you get a nice flowy sauce of your desired consistency, add in salt, black pepper powder, and red chili flakes, and stir again.
- Let the sauce cook for about 6-7 minutes. Keep on adding water or the reserved pasta water if the sauce seems thicker than your desired consistency. Once the sauce is cooked, add the cooked pasta with the 2nd batch of cooked mushrooms, an optional tablespoon of sweetener and more pasta seasoning if you feel like it. I usually add more seasonings at the end with some red chili flakes.
- Let the Pasta and Mushrooms cook in the sauce for another 4-5 minute and lastly, add in the juice of a freshly squeezed lemon. You may skip this step if you feel like. But, I'll definitely recommend you to follow this step.
- TADDAAA...your High in Protein Vegan White Sauce Pasta is ready. Serve it with the most important ingredient...you know what it is right?....yes....LOVE...!!!
Ingredients:
White sauce:
Ingredients to be blended.
- 150ml Soy Milk*
- 150g Pan toasted Mushrooms*
- 150g Tofu
- 25 Cashews
- 1 Tsp Fennel Seeds
- 1 Tbsp Nutritional Yeast
- Lots of LOVE
Prepping Pasta:
Pan Ingredients:
- 1 Tbsp Oil
- 1 Tsp Finely Chopped Garlic
- 1 Medium sized Onion
- 1 Tsp Oregano
- Salt
- 1/4 Tsp Pepper
- Reserved Pasta Water
- Red Chili Flakes
- 100g Sliced Mushrooms
- A pinch of Cinnamon Powder***
- A pinch of Cardamom Powder***
Notes*
- You can use any mylk of choice.
- ***Marked Ingredients are optional.
- P.s: I’ve marked some of the ingredients I use.
- To buy the products I use, tap on the ingredient you wanna buy.
- Here’s a link to the post where I’ve shared my way of cooking Mushrooms. And, probably that’s the best way as well.
Quick Procedure:
- Soak Cashews and cook mushrooms.
- Boil the pasta until they’re AL DENTE. Don’t forget to reserve some pasta water.
- Blend the white sauce ingredients.
- Heat a pan, and add oil. Saute Onions, garlic, and an optional pinch of cardamom and cinnamon powder.
- Add the blended white sauce, reserved pasta water, salt, and pepper along with pizza seasoning and red chili flakes. Stir and cook for 5 minutes.
- Add cooked Pasta and Mushrooms and cook for another 4-5 minutes.
- TADDAAA…your High in Protein Vegan White Sauce Pasta is ready. Serve it with the most important ingredient…you know what it is right?….yes….LOVE…!!!
Nutritional Information:
Fats
19g
Energy
480 kcl
Carbohydrates
50g
Protein
30g
