The best recipes are those which create dishes which are healthy and delicious at the same time. And quickly done, while still using fresh ingredients.
Try this vegan pasta dish made with Soymilk. I like it even better than the traditional version, since it is less rich.
I found the recipe when I was in Austria, and couldn’t wait to check it out!
Share Your Dish
I love sharing my healthy dishes with others, so I get their feedback and can adjust the recipe for my next try. Even better if it happens after a workout.
Firstly, I asked my mom after a bike ride. She was not too convinced trying a vegan version ;o) But after a few bites, she really enjoyed it. She said it had a wonderful flavor.
Secondly, I brought some when visiting friends at the lake. All of them really liked the sauce, even the kids (to my surprise).
Vegan and/ or Gluten-Free
For a vegan version, skip the grated parmesan as a finish. For a gluten-free version, use Rice Flour Pasta and Rice Flour for the sauce.
16 oz Fettucine Pasta – Rice Flour or Dinkel Wheat
3 Tbsp Olive Oil
3 Tbsp Dinkel Wheat Flour or Rice Flour
4 Tbsp Dry Veggie Stock
1 Cup Unsweet Soy or Almondmilk
1 Tsp Onion Powder
2 Tsp Garlic Powder
1 Tsp Salt
1 Tsp White Pepper
1/4 Tsp Nutmeg
1/2 Cup Grated Parmesan
Step #1 – Pasta
Prepare fettuccine according to package directions.
Step #2 – Sauce
While pasta is boiling, heat olive oil in a saucepan. Add flour and stock and cook, stirring, for 2 minutes.
Stir in Milk and remaining ingredients. Bring to a simmer and stir until thickened, about 3 minutes.
Remove from heat.
Step #3: Mix Pasta and Sauce
Toss with cooked pasta.
NOTE: Add 1 cup of grated Parmesan cheese to sauce if desired (for the non-vegan version).
Share it with friends and family, ideally after some outdoor activity with them ;o)