About the Recipe
Whether you're a seasoned vegan or just looking to try something new, this twist on a classic dish is bound to win over hearts and taste buds alike. You will be surprised at the sauce's creamy texture and find yourself returning for a second helping.
1 pack of corn or brown rice pasta
1 small potato
1/2 cup sunflower seeds
1/2 tsp. paprika spice
1/2 tsp. garlic spice
2 Tbsp. nutritional yeast
2 Tbsp. olive oil
2 Tbsp. white vinegar
1 1/2 tsp. salt
Cook pasta with water according to package instructions.
Add the oil with the minced onion and shredded potato in one saucepan. Stir fry together for 3-4 minutes. Add a cup of water and all spices (except the nutritional yeast). Let simmer for 10 minutes.
Transfer mixture to a food processor and add the nutritional yeast and salt. Blend until creamy.
Drain the pasta and pour over the sauce. Mix well and enjoy!