Herbaceous
Senior Member
This recipe is almost embarrassingly easy - it’s hardly even a real recipe, but it’s become one of my go-to for a quick, simple, vegan lunch that uses ingredients I almost always have on hand.
Ingredients:
1 cup dry pasta (I usually use fusilli or whatever I’ve got on hand)
2 tbsp nutritional yeast
2 tbsp vegan butter
2 tbsp (? - I don’t measure, I use a couple glugs) unsweetened plant-based milk
Method:
Boil a small pot of water and cook the pasta until just al dente. Drain. Put the pasta back in the pot over medium heat. Add the remaining ingredients, and cook until all nicely combined, with the butter melted and the sauce coating the pasta. Serves 1.
You can add whatever you want to this to jazz it up - it’s good with hot sauce, or you can top with a few crispy onions (like in the photo below), or some toasted breadcrumbs, or my favourite- my parents’ homemade tomato relish.
Ingredients:
1 cup dry pasta (I usually use fusilli or whatever I’ve got on hand)
2 tbsp nutritional yeast
2 tbsp vegan butter
2 tbsp (? - I don’t measure, I use a couple glugs) unsweetened plant-based milk
Method:
Boil a small pot of water and cook the pasta until just al dente. Drain. Put the pasta back in the pot over medium heat. Add the remaining ingredients, and cook until all nicely combined, with the butter melted and the sauce coating the pasta. Serves 1.
You can add whatever you want to this to jazz it up - it’s good with hot sauce, or you can top with a few crispy onions (like in the photo below), or some toasted breadcrumbs, or my favourite- my parents’ homemade tomato relish.