So where to start.
When we came home from our vacation, everything was really hectic.
I’ve not had any time extra to do a blog post or anything else for that matter. But I managed to shoot a new video at lunch time the other day when my youngest was sleeping. But editing it has taking me quite a few days with both kids still home. The kindergarten is still closed ’cause of summer vacations.
The recipe is for about 2 servings.
2 Tbsp olive oil
1/4 of a small Leek, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
100-150 g white button mushrooms, sliced, about 5 mushrooms
2 Tbsp flour
2 tsp veggie bullion dried or 1 veggie cube
4 ladle full of the pasta water
1 cup non-dairy milk (I used rice milk, but almond milk is probably amazing to)
Black Pepper to taste
2 Tbsp Nutritional yeast (It makes the sauce a bit thicker, you can add more if you like)
250 gr pasta + salt for the water
This is a sauce I crave so many times, it has this cheese kind of taste blended with the veggies, amazing.
This is also amazing to add in a large bowl like I used and share with your loved one, with a glass of wine and a good chocolate for dessert.
I hope you try this recipe like always.
Until next time ❤