Let me tell y’all something about vegan pasta sauce – it’s not just for the pale, gluten-free suburbanites anymore. Us melanated folks gotta watch our health too and what better way to do that than with some delicious, dairy-free pasta sauce recipes?
First up, we got this bomb recipe for vegan pasta with broccoli and chickpeas. You know we love our garbanzo beans and this recipe uses them in a new and exciting way.
Vegan Pasta with Broccoli and Chickpeas
Ingredients:
- 1 lb. whole wheat pasta
- 1 head broccoli, chopped
- 1 can chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 2 tbsp. olive oil
- Salt and pepper to taste
Instructions:
- Cook the pasta according to the package directions.
- While the pasta is cooking, sauté the garlic in the olive oil until fragrant.
- Add the broccoli and chickpeas and season with salt and pepper.
- Cook until the broccoli is tender and the chickpeas are heated through.
- Toss the sauce with the cooked pasta and serve immediately.
Next up, we got this dope recipe from The Green Loot for vegan pasta with red pepper sauce. The secret to this recipe is roasting the red peppers to bring out their sweet, smoky flavor.
Vegan Pasta with Red Pepper Sauce
Ingredients:
- 1 lb. pasta
- 2 red bell peppers, roasted
- 1/4 cup raw cashews, soaked for at least 1 hour
- 3 cloves garlic
- 1/4 cup nutritional yeast
- 2 tbsp. olive oil
- Salt and pepper to taste
Instructions:
- Cook the pasta according to the package directions.
- While the pasta is cooking, roast the red bell peppers over an open flame or in the oven until the skin is blackened and blistered.
- Let the peppers cool, then remove the skins and seeds.
- Combine the roasted peppers, soaked cashews, garlic, and nutritional yeast in a blender until smooth.
- Season the sauce with salt and pepper to taste.
- Toss the sauce with the cooked pasta and serve immediately.
So there you have it, two bomb vegan pasta sauce recipes to change up your meal game. Trust me, you won’t even miss the cheese.
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