My vegan daughter wanted pasta with a creamy pesto sauce for Thanksgiving, and I, of course, obliged. I was fortunate to find this amazing recipe online and both my daughter and her non-vegan sister loved it. It did require a couple of adaptations from the original recipe, noted in the one below.
Ingredients
- 12 oz pasta
- 2 cups plain, unsweetened oat milk or another vegan milk
- 1/3 cup vegan pesto
- 2 Tbsp corn starch
- 1 Tbsp nutritional yeast
- 1 tsp salt
Instructions
Make pasta according to package instructions.
Meanwhile, add the milk, pesto, corn starch, nutritional yeast and salt to a medium sauce pan. Heat over medium-high heat, whisking constantly, until it starts to boil. Turn heat down to medium and continue whisking until it has the consistency you want, add more cornstarch if necessary.
Adapted from Monica’s recipe at The Hidden Veggies.
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