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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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vegan creamy pasta Ingredients:
4 ounces mushrooms, chopped |
2 onions, chopped |
4 slices vegetarian bacon |
4 ounces pasta (mini macaroni) |
1 tablespoon olive oil |
3 garlic cloves |
1 teaspoon mixed italian herbs |
1/4 pint soya milk |
2 teaspoons cornstarch |
1 tablespoon soy yogurt |
vegan parmesan cheese |
Directions:
1. Chop up your veggie bacon mushrooms and onions and fry gently in a frying pan after a couple of minutes add the garlic and turn down the heat cook for a minute or two add Italian seasoning.
2. Cook the pasta in water according to the packet instructions when done drain and tip into frying pan add the tablespoon of soya yogurt.
3. Blend the cornstarch with a little milk and add this and the remaining milk into a pan stirring continuously bring to a simmer where it should start to thicken. add this thickened mixture to the frying pan.
4. Add the Parmesan to taste along with salt and pepper.
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