Bring a large pot of water to a boil and cook pasta according to
package instructions. When done, drain, cover and set aside.
In the meantime, prepare the sauce. In a large skillet over
medium-low heat, add 1 Tbsp evoo and the garlic and onion.
Add a pinch of pink himalayan sea salt and stir frequently,
cooking for 3-4 minutes until softened and fragrant.
Stir in flour and mix with a whisk. Once combined, slowly whisk
in the almond milk a little at a time so clumps don’t form. Add
another healthy pinch of salt, bring to a simmer and continue
cooking for another 4-5 minutes to thicken. Taste and adjust
seasonings as needed.
If you want an ultra creamy sauce, transfer sauce to a blender (or
use an immersion blender) to blend the sauce until creamy and
smooth.
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Place back in pan and reduce heat to a low simmer until desired
thickness is reached.
Once the sauce is to your desired thickness, taste and adjust
seasonings as needed. Then add pasta and stir.
Serve immediately and garnish with fresh basil, and/or vegan
parmesan cheese. Best when fresh, but will keep for up to 2 days
in fridge or can freeze.
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