Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 3 Servings
This will be the best pasta dish you will ever taste! Yes, it is vegan! In less than an hour, you will enjoy this spectacular dish! Try this recipe now and prepare to fall in love. Enjoy!
28 g (2 tablespoons) vegan butter
38 g (4 cloves) garlic, minced
250 g bow tie pasta, uncooked
15 g (2 tablespoons) all-purpose flour
150 g (2 c) sun-dried tomatoes in oil, sliced
30 mL (2 tablespoons) oil, (from sun-dried tomatoes)
46 g (2) shallots, sliced
1 g (½ teaspoon) smoked paprika
1 g (1 teaspoon) red pepper flakes
240 mL (1 c) veggie broth
18 g (1 tablespoon) miso paste
1 g (1 teaspoon) Italian seasoning
240 mL (1 c) non-dairy milk
100 g (3 c) kale, chopped
11 g (3 tablespoons) nutritional yeast
salt & pepper, to taste
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and cook until al dente. Drain and set aside. Reserve 1 cup of pasta water.
Place a pan on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add butter and oil, then allow them to become hot.
Add the shallots and sauté until soft.
Add the garlic and sauté until aromatic.
Add the red pepper flakes, Italian seasoning, smoked paprika, pepper, and salt. Stir until well mixed.
Add the flour, then whisk and cook for about 2 minutes.
Add the vegetable broth and non-dairy milk, then stir until well blended.
Add the miso paste, then stir until well blended as well. Allow the mixture to become thick.
Add the yeast and stir until just mixed.
Reduce the heat down to low, then add the chopped kale and stir until mixed.
Add 1/2 of the reserved pasta water, then stir until well mixed.
Add the cooked pasta and toss until well coated by the delicious sauce.
Garnish with your preferred herbs.
Serve and enjoy!