Pasta with Lemon-Garlic Sauce

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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

Servings

Free of these allergens

Dairy

Gluten

Soy

Eggs

Peanuts

Tree Nuts

Fish

Shellfish

Learn more about food allergies.

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