Ingredients
For the Pasta:
- 6 ounces (170g) linguine, fettuccine, or any pasta of choice (including gluten-free)
For the Sauce:
- 1 generous tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional, for mild heat)
- 3/4 cup (180 mL) vegetable broth or water
- 1 tablespoon reduced-sodium tamari (or soy sauce)
- 2 tablespoons all-purpose flour
- 3/4 cup (180 mL) canned “lite” coconut milk or unsweetened oat milk (preferably creamy full-fat)
- 1 tablespoon tahini
- 1 tablespoon nutritional yeast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper to taste
- 1/4 teaspoon Dijon mustard
Optional Garnishes:
- Chopped flat-leaf parsley
- Vegan parmesan cheese
Instructions
- Cook the Pasta: Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- Sauté Onions and Garlic: Heat a deep sauté pan over medium-high heat and add the olive oil. When the oil is shimmering, add the diced onions and a pinch of kosher salt. Cook for 5-6 minutes, stirring occasionally, until the onions brown around the edges. Add minced garlic and red pepper flakes if using, and stir for 1 minute until fragrant.
- Prepare Broth-Flour Mixture: While onions cook, combine the vegetable broth (or water), tamari (or soy sauce), and all-purpose flour in a measuring cup or bowl. Whisk thoroughly until the flour dissolves completely, forming a smooth mixture.
- Make the Sauce: Pour the broth-flour mixture into the onion-garlic pan, whisking to prevent lumps. The mixture should thicken quickly. Lower heat to medium-low, then add coconut milk (or oat milk), tahini, nutritional yeast, smoked paprika, 1/2 teaspoon kosher salt, and freshly ground black pepper. Bring to a gentle simmer and cook for about 5 minutes, whisking occasionally, until the sauce becomes thick and creamy.
- Finish and Combine: Stir in Dijon mustard, then taste and adjust seasoning with more salt or pepper if needed. Turn the heat to low, add the hot cooked pasta to the sauce, and toss with tongs to coat evenly and heat through. Garnish with chopped parsley or vegan parmesan cheese if desired, and serve immediately.
Notes
- Use gluten-free pasta to make this dish gluten-free.
- Use full-fat canned light coconut milk or a creamy oat milk for best sauce texture.
- Red pepper flakes are optional but add a nice mild heat.
- You can substitute tamari with gluten-free soy sauce or coconut aminos.
- Whisking the flour into the broth mixture before adding helps prevent lumps in the sauce.
- Adjust the seasoning to your taste, adding more salt or paprika as preferred.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, American-inspired
- Diet: Vegan
