Velvety Vegan Pasta with Dijon Mustard Cream Sauce

Ingredients

- 8 ounces pasta of choice
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 2 cups unsweetened non-dairy milk
- 2 tablespoons Dijon mustard
- 1/4 cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon turmeric
- 1/2 cup breadcrumbs (optional for topping)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- PT10M
- 10 minutes

2. Make the roux: In a medium saucepan over medium heat, melt the vegan butter. Stir in the all-purpose flour to form a smooth paste, cooking for about 2 minutes until lightly golden.
- PT2M
- 2 minutes

3. Create the cream sauce: Gradually whisk in the non-dairy milk, ensuring a smooth consistency. Continue whisking until the mixture thickens, approximately 5 minutes.
- PT5M
- 5 minutes

4. Flavor the sauce: Stir in Dijon mustard, nutritional yeast, onion powder, garlic powder, nutmeg, sea salt, black pepper, cayenne pepper (if using), and turmeric. Simmer for an additional 2 minutes to blend flavors.
- PT2M
- 2 minutes

5. Combine pasta and sauce: Add the cooked pasta to the saucepan, tossing until well coated with the sauce.
- PT1M
- 1 minute

6. Optional breadcrumb topping: If desired, sprinkle breadcrumbs over the top and place under a broiler for 2-3 minutes until golden brown.
- PT3M
- 3 minutes

Total Time

PT23M
23 minutes

Type of Dish

Dinner

Keywords

Vegan Pasta, Dijon Mustard Sauce, Creamy Vegan Recipe, Plant-Based Dinner, Non-Dairy Sauce, Vegan Comfort Food, Easy Vegan Recipe, Nut-Free Pasta, Quick Vegan Meal, Vegan Cream Sauce

Recipe Yield

Feeds 4 adults

Calories

Total: 1,180 calories

#VeganDinner #PlantBased #CreamyPasta #VeganCuisine #QuickRecipes