Time and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 1/3 cup vegan spread 75 mL
- 1/3 cup Gluten Free All Purpose Flour 75 mL
- 4 cups Plant Based Fortified Oat and Coconut Beverage 1 L
- 1 shallot, peeled, left whole
- 3 cloves
- 2 bay leaves
- 2 garlic cloves, lightly crushed
- 1/2 tsp salt 2 mL (plus more for pasta water)
- 1/4 tsp cracked black pepper 1 mL
- 1/4 tsp ground nutmeg 1 mL
- 1 pkg Dairy Free Plant Based Parmesan Flavoured Extra Fine Shreds 60 g
- 1 pkg Brown Rice Gluten Free Spaghetti 340 g
- 1/2 cup finely chopped chives 125 mL
Method
Step 1
Bring a large pot of salted water to a boil for cooking pasta. Meanwhile, in another saucepan (larger than 4 cup/1 L capacity), melt the plant-based spread over medium heat. Stir in the gluten-free flour to make a smooth paste (or roux). Remove from heat; set aside.Step 2
In another saucepan, heat the oat and coconut beverage just until hot (do not boil). (Tip: Can also heat in microwave). Gradually whisk the hot beverage into the roux until smooth. Continue stirring while bringing the sauce to a low simmer. Press the 3 cloves into the shallot; add to the sauce along with the bay leaves, garlic, salt, pepper and nutmeg. Keep to a low simmer, uncovered, for about 30 min. Stir occasionally until thickened and sauce evenly coats the back of a spoon.Step 3
Remove sauce from heat. Remove and discard the shallot and cloves, bay leaves and garlic. Stir in the plant-based Parmesan flavoured shreds until melted. Adjust salt and pepper, if needed. Cover to keep warm.Step 4
Meanwhile, cook the gluten-free pasta according to package directions. Scoop out about 1 cup (250 mL) of the pasta water before draining. Transfer the drained pasta back into the pot. Add the sauce; mix gently to coat. Add just enough pasta water (a few splashes at a time) to loosen the sauce so it coats the pasta smoothly and evenly (you might not use all the pasta water). Serve immediately, garnished with chives and additional pepper, if desired.