Tuesday for Two: Pasta with Cream Sauce

Pasta with Cream Sauce topped with Coconut Bacon

Who can say no to a big plate of pasta smothered in a rich creamy sauce?  Of course I threw in a few veggies just to be on the safe side...

I was caught up in the moment, and didn't write down the exact measures, but this is a huge plate of linguine noodles with steamed broccoli, cherry tomatoes, and a cream sauce made with:
Earth Balance
Almond Milk
Nutritional Yeast
Garlic Powder
Sea Salt
Black Pepper
a pinch of Nutmeg
and thickened with all purpose flour.
I sprinkled some of yesterday's Coconut Bacon on top and dinner was served.

On a different note...Today when I got off work, it took me less than 30 minutes to get home.  If any of you know what I've been dealing with over the last 6 months with regards to my daily commute, you'd believe me when I told you I almost cried when I pulled in my driveway! 

Life is good.

Orecchiette Rigate in a Quick Garlic Cream Sauce

Pasta. Me and pasta have been good friends for a very, very long time. Be it an elbow, linguine, lasagne, soba, cous cous, or even plain ol' spaghetti. A bowl of pasta can be as simple as tossed in a little olive oil, or complicated with a slow cooked home made marinara. However it's served up, pasta gives me comfort. Let's me know that whatever the day has challenged me with...well...it's all gonna be okay.



Orecchiette Rigate in a Quick Garlic Cream Sauce

1 pound pasta of choice (in this case Orecchiette Rigate)
1 stick nondairy butter (like Earth Balance)
2 tablespoons minced garlic
1/2 cup all purpose flour
1-2 cups unsweetened nondairy milk
1 tablespoon dried basil (optional)
1/4 cup toasted pine nuts (optional)
sea salt and frersh cracked pepper to taste

Prepare pasta according to package directions. In a pot, melt butter over medium high heat. Add garlic and saute for about 2 minutes, stirring constantly to prevent browning. Add in flour and stir vigorously to form a roux. Continue to stir until mixture is a thick paste and turns a lovely golden color. Add in 1 cup of the milk. Reduce heat to low and stir until thickened. If you like a very thick sauce, that's it. Add in the basil, pine nuts (if using), salt and pepper and you're done. If you prefer a thinner sauce add in additional milk until the desired consistncy is reached. Immediately pour over pasta and enjoy.