Hey y’all, I’m back with another delicious pasta sauce! My mom came to visit this weekend for my birthday and insisted I make this for her. I hope y’all will try it and feel the same way!

FULL RECIPE: (adjust seasonings as needed)
1 tbsp minced garlic
2 cups unsweetened almond milk
2 tsp vegan butter
onion powder
basil
oregano
garlic powder
salt/black pepper
nutritional yeast
2 tsp cornstarch
1 tsp olive oil
broccoli florets
juice of half a lemon
linguine noodles
sun-dried tomatoes (chopped)
Optional toppings: parsley, crispy kale, vegan parmesan,

Cook noodles according to directions on package with olive oil and salt if you would like to.

Heat a pan to medium heat and add garlic. Once garlic becomes fragrant (about 1 minute) add almond milk and vegan butter.

Once butter is melted through, add all seasonings and bring to a boil and lower to a simmer. Take a small amount of sauce mixture and add cornstarch to make a slurry. Add back to pan and stir until the sauce starts to thicken. Transfer sauce to blender to incorporate everything thoroughly (optional).

Add olive oil and broccoli florets to pan. Cook for about a minute or two to soften florets and add lemon juice.

My camera turned off on this part lol, but just add cooked noodles and sauce to pan and mix until everything is incorporated.

Chop sun-dried tomatoes and whatever other toppings you want and serve.

ALL THE LINKS:
instagram.com/thevegan_fro
instagram.com/esprit.oree
snapchat: @esprit_o
facebook.com/espritoree
twitter.com/espritoree

MUSIC: