Creamy, garlicky, herby, yummy. Serve with your favorite freshly made salad. Note: Be sure to make a batch of cashew parmesan cheese before you start! Hint: Love green peas? Cook some up and stir them in at the end. They're perfect for this recipe. 

Creamy Lumaconi Pasta with Garlic and Fresh Thyme
Creamy, garlicky, herby, yummy. Add cooked green peas to this if you're a fan!
  • 8 ounces lumaconi (snail shell pasta)
  • 1 tablespoon olive oil
  • 1 tablespoon plant-based butter (like Earth Balance)
  • 3 garlic cloves, minced
  • 2 tablespoon all-purpose flour
  • ¾ cup cashew milk (or other plant-based milk)
  • ¾ cup vegetable broth or broth made from vegan bullion cubes (I use Edward & Son's Not-Chick'n bullion cubes)
  • ½ cup vegan parmesan cheese (get my recipe at APB: Eats)
  • 2 tablespoon finely chopped fresh thyme (optional: reserve a few pinches of the thyme for garnish)
  • Salt and pepper to taste
  1. Cook pasta according to package directions (until al dente) in salted water. Drain pasta and set aside.
  2. Return the hot pot you cooked the pasta in to the stovetop. Over a low heat, melt the plant-based butter into the olive oil. Saute minced garlic in the mixture until just golden (30 to 40 seconds or so). Be extremely careful not to burn the garlic as it will definitely ruin the pasta!
  3. Shake in the flour and whisk everything together. Pour in the broth and plant-based milk slowly while continuing to whisk together until mixture is smooth. Turn up the heat just a bit. Using a wooden spoon, stir the mixture constantly until it's thick and creamy, around 5 minutes.
  4. Remove the pot from the heat, and stir in the cashew parmesan cheese and thyme (reserving a little for garnish if you choose) until smooth.
  5. Add the cooked pasta and stir to combine. Season with salt and pepper to taste and garnish with reserved thyme. Serve immediately.



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