Description
Creamy Vegan 1-Pot Pasta made with chickpea pasta with almond milk, marinara sauce, and nutritional yeast for an easy dinner.
Ingredients
- 8-oz chickpea pasta
- 1 ½ cups unsweetened almond milk
- 1 ½ cup filtered water
- 16-oz marinara sauce
- 1–2 TBSP nutritional yeast
- fresh basil, for serving
- vegan parmesan, for serving
Instructions
- Add the pasta, milk, filtered water, and marinara sauce to a large pot. Stir well to combine. Turn the heat to medium-high and bring the mixture to a low boil. Reduce the heat to medium low and allow the pasta to simmer for 7-8 minutes. Stir the pasta *very* frequently to prevent sticking at the bottom of the pan. Stir in the nutritional yeast and allow it to cook until it’s disintegrated into the pasta.
- Serve the pasta warm with a vegan parmesan and fresh basil. Store any leftovers in an airtight container in the refrigerator for 5 days and reheat before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free