Ingredients
2 tbsp vegan butter (or oil)
5 cloves garlic (minced)
1 pepper (sliced (e.g. red bell pepper))
1 tsp onion powder
3/4 tsp sea salt (or less/more to taste)
Black pepper (to taste)
1/4 tsp smoked paprika
1/2 tsp hot sauce (or more to taste (optional))
2 tbsp cornstarch (or arrowroot flour (see notes))
1 1/2 cups plant-based milk ((see notes))
1 tbsp lemon juice
10 oz pasta (of choice, gluten-free if needed)
Fresh herbs (to garnish (e.g. parsley))
Nutritional yeast (to taste (optional))
Instructions
You can watch the video in the post for visual instructions.Cook your favorite pasta (regular pasta, gluten-free pasta, or grain-free pasta) in a pot according to package directions. Then, drain most of the pasta water but reserve 1/2 cup (120 ml) in a separate bowl.
Meanwhile, heat vegan butter (or oil) in a large skillet and add garlic and sliced pepper. Sauté for about a minute, stirring frequently. Add all spices and stir to combine.
In a bowl combine plant-based milk and cornstarch. Whisk until there are no lumps and pour the mixture into the skillet.
Let simmer for a few minutes until thickened, then add lemon juice, hot sauce (or red pepper flakes), and also the cooked pasta. Stir to combine.
Taste it and adjust seasonings. Add more salt/pepper/spices/lemon juice to taste. Add some reserved pasta water if you prefer a thinner sauce.
Sprinkle with nutritional yeast and garnish with fresh herbs. Enjoy!