Preparation time: 20 mins
Cooking time: 10-12 mins
Serves:1- 2 people
2 tbsp Plantaway Oat Mylk white sauce (Recipe below)
2 tbsp Plantaway Butter
1 tbsp Chopped Garlic
1 tbsp Chopped Onion
2 tbsp Oregano
3 tbsp Tomato Sauce
1 cup Penne pasta (or any of your choice)
5 nos Cherry Tomatoes
5 nos Asparagus
1 cup Broccoli
2 tbsp Basil leaves
1 tbsp Olive Oil
Salt and Pepper to taste
Heat oil in the fry pan.
Add fine chopped Garlic, Onion, and Celery. Add Plantaway Butter, Chilli flakes, Oregano & sauté.
Add Plantaway Oat Mylk white sauce & mix well.
Add seasoning as per taste & add red sauce for nice pink colour.
Add the Boiled al-Dante pasta to the sauce and mix well.
In another pan add Oil, Garlic, Onion, Cherry Tomato, blanched Broccoli, and Asparagus and sauté.
In a pasta bowl, add pasta & place the tossed vegetables over the pasta and garnish with basil leaves and olive oil dressing.
For Oat milk White sauce:
In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until the mixture is smooth and bubbly; remove from heat.
Gradually stir in Oat mylk. Heat to boiling, stirring constantly; boil and stir for 1 minute.