This is one of our regular meals, since we almost always have the ingredients on hand to make it. I think this was inspired from a recipe in a magazine, but at this point I have no idea which one it was, and I’m sure I’ve changed it enough over the years to call it mine, anyway:
1 can coconut milk
2-3 Tbs tamari
2 Tbs tahini paste
2 Tbs nutritional yeast
Fresh cracked black pepper
1 knob of vegan butter (optional)
1 small pinch of sugar (optional)
1 dash of nutmeg (optional)
Arrowroot powder/flour/cornstartch (optional, for thickening)
Combine all ingredients except thickener in a large saute pan once you have put your pasta in boiling water – we usually use a rice fettucini.
I use a wisk to make sure everything is blended really well. Simmer while pasta is cooking. We usually add broccoli and peas to our sauce, but add whatever veggies you want, leaving enough time for them to cook.
If you’re willing to get a third burner going, you could steam some veggies and add them at the last minute. We used to do that, but since we discovered the surprising quality of Whole Foods frozen broccoli, we’ve become lazy and just add the frozen stuff a few minutes before the pasta is done. Less dishes!
If you’re using rice pasta, consider omitting the thickener for the sauce. Instead of rinsing the pasta, add it directly to the sauce. The sticky rice starch that the rice pasta bag tells you to rinse off works as a great thickener for sauces. Simply add the pasta and simmer for a few minutes, covered, until it’s reached the desired consistency.