The sauce is slightly creamy and rich, yet light. If you don't tell, no one will guess it's vegan. It's good even a couple days later. VARIATION: Instead of vegan no-chicken broth and coconut milk, you can use 3-1/2 cups plain soy milk. Modified from The Compassionate Cook cookbook.

Ingredients

4 serv.

olive oil↗3 tablespoons
onion, diced↗1
1
garlic cloves, minced↗3
3
dried basil↗1 tablespoon
flour↗5 tablespoons
coconut milk (14 oz can)↗2 cups
no-chicken broth↗1 1⁄2 cups
nutritional yeast1⁄4 cup
small head broccoli, cut into florets↗1
1
medium carrot, thinly sliced↗1
1
fresh mushrooms, sliced↗1⁄2 lb
frozen peas↗1 cup
sea salt↗1 1⁄2 teaspoons
pepper↗1⁄2 teaspoon
angel hair pasta↗1 lb

Step-by-step instructions

1
Heat the olive oil in a large saucepan over medium heat.
2
Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.
3
Stir-in the flour to coat everything.
4
Slowly add the coconut milk and vegan no-chicken broth stirring constantly.
5
Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.
6
Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.
7
Add salt and pepper to taste, then cook until heated through.
8
Cook the pasta according to package directions, then serve sauce over pasta.

Source: food.com

Original recipe ↗

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