Cook Time: Approx. 15 minutes.
If you ever find yourself in a kitchen with just a single hob ring or only one usable pan, you might assume that you'll have to let your pasta go cold whilst cooking an accompanying sauce. Luckily, this is not the case, and I'd like to share a recipe for a dish which I threw together before getting a chance to buy some new pans recently. It's quick too, both in terms of cooking and a lack of things to wash-up, so it's handy for vegans on the go.
- Firstly, take two handfuls of a dried pasta, ideally a variant which is quick to cook, and soak it in warm water in a covered bowl or closed Tupperware box.
- Then heat up six tablespoons of olive oil in a saucepan, and chop or crush three to four cloves of garlic, depending on taste, and a small red pepper.
- Add the veg to the oil and sauté until soft, then add two heaped tablespoons of flour and stir until a thick paste forms. Add more oil if necessary, and then slowly whisk in oat milk until the paste turns into a sauce. If this all takes less than 10 minutes, great! If not, take the pan off of the heat and wait until this time period has passed, so that the pasta is soft.
- Once back on the heat, turn the hob down to the setting you'd usually use for simmering and use a fork to transfer the pasta to the pan. Shake off excess water, but don't drain it completely, as the water will be absorbed as the pasta finishes cooking.
- Stir the mixture together on a low heat until the pasta is done, adding more seasonings as desired and stirring in more oat milk if the dish seems too dry. The final consistency should be that of cooked pasta covered in a slightly sticky sauce that does not need draining and can be spooned straight out or even eaten from the pan if your kitchen is that bare!
You can always experiment with other vegetables too, as well as other types of plant-milk. Either way, I hope you find this dish quick, convenient and tasty.
Photo courtesy of Marco Verch, used unchanged under the terms of the Creative Commons license.