My vegan daughter wanted pasta with a creamy pesto sauce for Thanksgiving, and I, of course, obliged. I was fortunate to find this amazing recipe online and both my daughter and her non-vegan sister loved it. It did require a couple of adaptations from the original recipe, noted in the one below.
- 12 oz pasta
- 2 cups plain, unsweetened oat milk or another vegan milk
- 1/3 cup vegan pesto
- 2 Tbsp corn starch
- 1 Tbsp nutritional yeast
- 1 tsp salt
Make pasta according to package instructions.
Meanwhile, add the milk, pesto, corn starch, nutritional yeast and salt to a medium sauce pan. Heat over medium-high heat, whisking constantly, until it starts to boil. Turn heat down to medium and continue whisking until it has the consistency you want, add more cornstarch if necessary.