Pasta Primavera in Tomato Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rice pasta and seasonal veggies with a vegan tomato cream sauce. Ingredients:
25 g carrots |
45 g onion |
200 g green beans |
118 g tomato |
10 g sambal oelek |
3/4 cups almond breeze, unsweetened original |
1 tbsp cornstarch |
1/4 cup tomato sauce, simply natural brand |
7 g parmesan flavored soya cheese |
2 cloves garlic |
1 fresh ground pepper to taste |
56 g rice pasta |
Directions:
1. Dice and saute veggies by cooking time with Sambal Oelek in non-stick pan. Use cooking spray if desired.
2. Boil salted water, cook rice pasta till done. Drain and set aside
3. Whisk cornstarch into cold almond breeze. Add diced garlic and ground pepper. Heat over medium until low boil. Add soya parmesan and tomato sauce. Continue heating until thickened. Remove from heat.
4. Toss pasta in with veggies saute a few min. Transfer to plate and pour sauce on top. Enjoy!
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