This recipe was submitted by Alana, for entry in the Go Dairy Free - So Delicious 3-Course Dairy-Free Recipe Contest.
Author: Alana
Serves: 8 servings
Ingredients
1 kilogram (2 pounds) fresh dried pappardelle pasta or any type
White Sauce:
3 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
½ teaspoon chili flakes
2 tablespoons flour
2 cups dairy-free almond milk beverage or coconut milk beverage
1 teaspoon salt
1 teaspoon black pepper
Veggies:
3 tablespoons extra-virgin olive oil
1 garlic clove
1 green onion, sliced thin
½ each yellow & red bell peppers sliced lengthwise
200 grams (1/3 to ½ pound) snow peas, string removed
1 cup cremini mushrooms, sliced
3 tablespoons chopped flat leaf parsley + extra for garnish
½ teaspoon salt
½ teaspoon pepper
Instructions
Fill a large pot ¾ full of salted water and place on high heat.
White Sauce:
Add oil to a small sauce pot, add the garlic and flakes, sauté until fragrant and golden
Add flour, whisk to cook the flour for 1 minute. Slowly add the almond milk, whisking vigorously.
Add seasoning, continue to whisk, bring to a boil. Lower the heat to a simmer, cook for 5 minutes until thickened.
Veggies:
Add oil to a preheated skillet and sauté the garlic and whites of the green onion until fragrant.
Add the remaining vegetables. Season to taste. Sauté on medium-high heat for 5 minutes then pour in the white sauce, stir to mix.
To the boiling water, drop in pappardelle. Stir to untangle strands using tongs. Cook to al dente. Drain leaving a small amount of water in the pot (1/4cup) add the white sauce and stir to coat.
You can add dairy free parmesan cheese and a sprinkle of extra parsley.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-vegan-primavera-pappardelle