Vegan Skillet Pasta
Pasta and Pizza • Italian
Description
Vegan Skillet Pasta
Ingredients
- Vegetable Oil 6 tablespoons
- Onion 1 head
- Minced garlic 2 cloves
- Ground Paprika 1½ teaspoons
- Tomato Paste 2 teaspoons
- Mustard 2 teaspoons
- Potato 1 piece
- Roasted cashews 5 oz
- Water ½ cup
- Miso Paste 2 teaspoons
- Almond Milk ½ cup
- Spicy tomato sauce 2 teaspoons
- Gomiti pasta (corkscrew) 10 oz
Step-by-Step Guide
Step 1
Heat the oil over medium heat in a small skillet. Add the onion and garlic, and cook for 4 minutes, stirring, until the vegetables are soft but not browned. Next, add the paprika, garlic powder, tomato paste, and mustard.
Step 2
Continue cooking for 1 minute until fragrant and the mixture starts to sizzle.
Step 3
Add the potato and cashews, and cook for 2 minutes until the nuts are toasted. Pour in the water, miso paste, and milk. Bring to a boil, then reduce the heat and continue cooking, stirring frequently, for 10 minutes until the potato is tender.
Step 4
Transfer the mixture to a blender, add the spicy sauce and a pinch of salt. Start blending on low speed, gradually increasing the speed for 2 minutes. Add a little water as needed to achieve the desired consistency. Add salt to taste.
Step 5
In a large pot, boil the pasta in salted water until tender (cooking time depends on the brand). Drain most of the water, leaving half a cup for later use.
Step 6
Add the sauce to the pasta, increase the heat to high, and continue cooking for 1 minute until the pasta is coated with the sauce. If necessary, add a bit of pasta water to achieve a creamy consistency.
Step 7
The pasta is ready to serve. Enjoy your meal!
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