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Pasta with Lemon-Garlic Sauce

Ingredients

  • 1 lb dry pasta
  • 1/2 pack Daiya Mozzarella Style Shreds
  • 16 oz dairy-free unsweetened half-and-half
  • 1 Tbsp dairy-free butter
  • 3 cloves garlic, crushed
  • 1 cup your favorite veggies, (broccoli, peas)
  • 1 tsp nutritional yeast
  • salt
  • pepper
  • basil, fresh
  • 1/2 tsp red pepper flakes
  • 1 Tbsp lemon zest

Instructions

In a deep pot, add water and cook the pasta half way and remove with a slotted spoon and set aside.

To the same boiling water, add the veggies of your choice and cook for about a minute.

Remove and set aside. Reserve about 1/2 cup of the pasta water.

Heat a deep pot or skillet, add the butter, crushed garlic and sauté for a minute.

Add the pasta, half-and-half, the reserved pasta water, fresh pepper, Daiya cheese and cook on low heat until the pasta in al dente and you get a thick and creamy sauce.

Add the nutritional yeast.

Add salt according to your taste (note, the cheese and butter has some salt so you may not need to add much).

Tips for cooking with Daiya

40 min
Total Time
10 min
Prep Time
30 min
Cook Time
4
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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