pasta with vegan white sauce

I don’t know what’s going on with my coconut milk lately (So Delicious brand), but I’m having a really hard time finding it at grocery & health food stores all of a sudden. So, when I finally found some last night, I decided to make something creamy. A nice white sauce.

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I started by sauteing onions and fresh garlic in olive oil with parsley, oregano, basil, salt, pepper, a sprinkling of thyme and probably 4 Tbsp or so of nutritional yeast.

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Once the onions were soft and clear (not browned), I added 2-3 Tbsp of flour and stirred to coat the onions.

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Then I added angel hair pasta, broken into pieces.

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Then I began slowly adding plain, unsweetened coconut milk beverage, stirring frequently.

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Every time it started to thicken up, I added more…

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until it reached the consistency I wanted. Make it as thin or thick as you want.

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I probably added close to two cups of coconut milk, but kept it thick by keeping it at a (very) low boil.
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It kind of reminded me of the fettuccine alfredo my mom made for us long, long ago, before we both went vegan.

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If you don’t mind the carbs, this would be great with garlic bread. But I decided to be good for a change and left that out. But next time….

0 thoughts on “pasta with vegan white sauce

  1. Um. Wow. It’s like you designed this specifically for my step sons, even down to the angel hair pasta. One of them loves coconut milk and hates tomato sauce. We always make up a pseudo white sauce for him with some combo of nooch and olive oil. The other loves fettucine Alfredo. They will love this!

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