Creamy Greek Pasta
This Creamy Greek Pasta is a vegan dream! Creamy non-dairy sauce made with vegan feta & parmesan, sun-dried tomatoes & garlic.
Ingredients
- 8 ounces pasta I used cavatappi
- 2 tablespoons vegan butter
- 1 shallot minced
- 2 cloves garlic minced
- pepper to taste
- red pepper flakes to taste, optional
- 2 tablespoons sun-dried tomatoes chopped
- 1/2 cup non-dairy cream unsweetened, I used Ripple
- 1/2 cup non-dairy milk unsweetened
- 1/2 lemon juiced, plus more to taste
- 5 ounces vegan feta crumbled
- 1/2 cup vegan parmesan
- 1/4 cup non-dairy cream cheese
- fresh parsley chopped
Equipment
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
- Place the empty pot back on the stove over medium heat. Melt the vegan butter. Add the shallot, garlic, pepper and red pepper flakes. Cook down for about a minute. Add the sun-dried tomatoes and cook for another minute.
- Pour in the cream, milk, lemon juice, feta, parmesan & cream cheese. Whisk for a couple of minutes, or until smooth. Taste and adjust the sauce as needed. Add the pasta to the sauce and mix to combine. Continue to mix until the sauce has thickened and sticks to the pasta - adding pasta water if needed.
- Serve hot and top with fresh parsley and more vegan feta.
Video
Calories: 506kcal, Carbohydrates: 54g, Protein: 19g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 42mg, Sodium: 765mg, Potassium: 386mg, Fiber: 3g, Sugar: 8g, Iron: 2mg
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