Papa Roach Creamy Pasta With Oat Milk
Ijanric
If your sauce still requires some thickening after adding pasta water, try mixing in a bit of flour or potato starch!
People: 1
30 min

Ingredients

0.25 tbsp
Balsamic Vinegar
4 leaf
Basil
0.75 tbsp
Canola Oil
15 grams
Cashews
2 Clove
Garlic
0.25
Lemongrass
1 tsp
Marjoram
30 ml
Oat Milk
60 grams
Pasta
0.75
Red Onion
30 ml
Tomato Sauce
0.5
Zucchini

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Prep

  1. Wash and cut your zucchini so that they all have a similar size and shape.
  2. Finely chop your basil, garlic and red onion.

Heating Steps

  1. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Boil pasta according to the instructions on the package and save about a 1/4 cup of the pasta water when draining.
  3. Heat canola oil in a pan and add garlic and red onion, lemongrass and marjoram and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Zucchini to your pan and fry for 15 minutes.
  5. Mix balsamic vinegar, canned tomatoes, canola oil and oat milk together in a bowl, then pour into your pan.
  6. Add the pasta water to your frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked pasta to your pan and mix evenly.
  2. Remove lemongrass from your dish before eating.
  3. Add Basil and Cashews on top.