12 ounces small pasta
1/4 cup vegetable broth or water
2 tablespoons garlic
1/4 cup flour
2 cups plant milk
1 8-ounce can tomato sauce
1/4 cup nutritional yeast
2 tablespoons mushroom powder
2 tablespoons dried peppers (optional)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt, or to taste
1 15-ounce can diced tomatoes
Cook pasta. Meanwhile, sauté garlic in vegetable broth. Whisk in flour, then add milk a little at a time to make a white sauce, whisking constantly. Add tomato sauce. Add remaining ingredients except diced tomatoes; simmer to thicken a little.
Drain pasta and add sauce and canned tomatoes. Let simmer a few minutes on warm burner. Mixture will be a bit soupy. Serve in bowls.
Serves 4–5
Total time: 30 minutes
Original recipe source
