A meatless, tasty and healthy pasta lunch but at the same time a quick and easy to do with less then 10-ingredients.
Servings 2bowl
Ingredients
1 ½cupuncooked whole wheat pasta
½cupplant-based milkunsweetened
½Tbsp.neutral vegetable oilI use Grapeseed oil
¼tsp.sweet paprika
¼cupsliced fresh mushroom
1clovegarlic minced
2Tbsp.homemade pesto saucesee notes
Salt and black pepperto taste
¼cupcherry tomato cut in half.
Instructions
Heat oil in a pan
Add tomato and stir for 1 minute. Then add paprika and mix.
Add mushroom and mix and let it cooked for 1 minute while stirring.
Add garlic and pesto sauce and mix until you smell the garlic aroma.
Add milk and let it boil on high heat than lower heat to simmer, add salt and pepper to taste and mix well.
Add cooked pasta, mix and let it cook all together for 2 minutes.
And that’s it! Enjoy
Notes
For the homemade pesto sauce : you can check my easy healthy pesto sauce here!or you can use any pesto sauce you want .for the plant-based milk: you can use any kind you like , personally I like the unsweetened almond milk in this recipe. and if you are not 100%vegan you use also dairy milk of your choice instead . For the oil: I love to cook with a neutral grapeseed oil because it is healthy and has higher burning temperature, but you can use any kind of neutral vegetable oil from canola or sunflowerseed oil.