Creamy vegan pasta – you may be wondering how is this possible? Well I was thinking the same thing when I first saw this pin but I have been desperately craving creamy pasta since I became lactose intolerant.
While I’m not vegan, I do love trying new vegan recipes to change-up my recipe rotation, and I know that I’ll definitely be able to eat it because there is no dairy! I had to give this a try, even just to rule it out if it didn’t work, as it looked amazing in the photo!
The ingredients were simple: pasta, almond milk, sun-dried tomatoes (one of my favourite things), basil, onion, garlic and basil, and it also appeared to be quick to cook.
The end result was delicious, and so quick to make… In fact, I think boiling the water and cooking the pasta took the longest!
Make sure you give this recipe a try, all I needed to do was add a little bit of salt when I served it up just to take some of the sweetness away, but it was awesome! The creaminess (is that a word?) was on par with what I remember my dairy-filled pasta meals to be like – which for me is high praise! 🙂
Please let me know how you go in the comments section if you give this recipe a try, and feel free to share my post with your friends!
Happy cooking,
Meagan x