- 1/2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp of onion powder
- 2 cups vegetable broth or vegetable stock (low/no-sodium)
- 1 1/2 cups plain, unsweetened non-dairy milk (see notes)
- 1 tsp salt plus more to taste (reduce if using a salty broth – mine was no-sodium)
- 620g bowtie pasta (1 box)
- 1/2 tsp dried oregano
- black pepper and red pepper flakes to taste (1-3 shakes of each)
- chopped fresh basil or green onions for serving
- 2 1/2 tbsp nutritional yeast
- 1/2 cup chopped cherry tomatoes
Heat the olive oil in a large pot over medium heat. Smaller pots will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
Add the garlic to the pot and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened; avoid browning.
Add the vegetable broth, nondairy milk, salt, pepper, oregano, and chili flakes and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.
- Stir in nutritional yeast and cherry tomatoes. Let all warm up and cook together for another 2 minutes.
Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately so enjoy! (you might have seconds, I had thirds!)