4 servings | 430 Cal (per serving).
Ingredients:
- 250 g of Roma Pasta Elbows
- 1 ½ tablespoon of olive oil
- 4 cloves of garlic, thinly sliced
- 1 1/2 tablespoon of cornflour
- 2 cups of sugar-free almond milk
- 1/2 teaspoon of salt + pepper to taste
- 1/4 cup of dried tomatoes
- 1 tablespoon of yeast
- 1 onion, chopped into cubes
- 1 teaspoon of chili flakes
- 1/2 teaspoon of dried oregano
- 100 g of grated cheese
Preparation:
- Cook the pasta following the instructions on the package.
- Pour 1 tablespoon of olive oil into a big pan and set it at medium heat. Cook the garlic until lightly browned.
- Add the cornflour and cook for 1 more minute. Add the salt, 1 cup of almond milk. When it thickens, add the rest of the milk and put it all in a blender.
- Add the dried tomatoes, the yeast, and 1/3 cup of water, and run the blender until the mix gets smooth. Set aside.
- Cook the onion in 1/2 tablespoon of olive oil for 3 minutes. Add the chili flakes and oregano, and cook for 1 more minute.
- Pour the sauce from the blender into the pan with the onion; make sure the heat is low so the sauce won’t stick.
- Add the cooked pasta, pepper to taste, and serve.