Recipe For White Sauce Gluten Free Option Made Easy

Hey y’all! Get ready to whip up something delicious and creamy that’ll leave your taste buds dancing. This Vegan White Pasta with Summer Vegetables is not just a dish; it’s a celebration of flavor and simplicity. Perfect for a gathering or a cozy night in, it’s packed with wholesome ingredients and the kind of goodness that makes you feel right at home. Let’s dive in!

Creamy Vegan White Pasta with Summer Vegetables

Check out this vibrant dish just bursting with colors and flavors. It’s a great way to enjoy those summer veggies, and trust me, you don’t want to miss it!

Ingredients You’ll Need:

8 oz of your favorite pasta (gluten-free if needed)
2 cups of seasonal vegetables (like zucchini, bell peppers, and tomatoes)
1 cup of canned coconut milk
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil for garnish
Red pepper flakes (optional for a bit of heat)

Instructions:

Start by cooking your pasta according to the package instructions. Make sure to salt the water for extra flavor!
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Toss in your minced garlic and sauté until fragrant, about 1 minute.
Add the chopped seasonal vegetables to the skillet and sauté until they’re tender and bright, around 5-7 minutes.
Pour in the coconut milk; stir well to combine. Let that simmer for a few minutes, allowing all those flavors to mingle.
Once the pasta is done boiling, drain it and add it to the skillet with the veggies and creamy sauce. Stir until everything is well-coated. Add salt and pepper to taste.
Top it off with fresh basil and, if you like it spicy, sprinkle some red pepper flakes on there!
Serve your creamy pasta warm, and enjoy every last bite!

There you have it, folks—a hearty dish that’s not only easy to make but also oh-so-satisfying. So gather your ingredients, invite some friends or keep it for yourself, and dig into this creamy delight. Happy cooking!