Creamy Vegan Tomato Pasta

🧂 Ingredients

• 1 tbsp olive oil
• 4 cloves garlic

  minced
• 7 ea mushrooms

  sliced
• ½ tsp salt
• 2 cups broccoli

  florets
• 1 cup peas

  frozen
• 3 tbsp tomato paste
• 1 cup water
• 1.5 tbsp Mala Girl Oat Buttermylk
• 16 oz farfalle pasta

  (use gluten free pasta if desired)
• 3 tbsp nutritional yeast
• 1 ea red pepper flakes

  to your tastes (optional)
• 1 ea black pepper

  to your tastes
• 1 tbsp vegan butter

  optional

Instructions

• 1 First, put on the water to boil on the back burner. Once it is boiling add the
  pasta. Add Broccoli and Peas to the same pot for the last 2 minutes of cooking
  then drain and reserve.
• 2 Simultaneously while pasta is cooking, begin cooking the next steps for quicker
  timing.
• 3 Chop the garlic and mushrooms.
• 4 Heat a deep sauté pan over medium with oil and sauté garlic for 2 minutes until
  it is fragrant, then add mushrooms, salt and pepper and cook for about 5 minutes
  stirring often until they are browning and the garlic is looking toasty.
• 5 Then, add tomato paste and caramelize for 2-3 minutes.
• 6 Add water and Oat Buttermylk and whisk to mix and break up any lumps. Bring to a
  boil then let simmer for 5 minutes to combine the flavors and thicken.
• 7 Taste the sauce for salt and adjust if desired. Add the sauce to the cooked
  pasta, peas and broccoli and toss.
• 8 Add 1 tbsp vegan butter(optional) and nutritional yeast to the pot of pasta and
  stir until well mixed.
• 9 Garnish with red pepper flakes (optional) and extra nutritional yeast.

Nutrition Info