Deliciously Dairy-Free: A Pasta Lover's Guide to Creamy Plant-Based recipe

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.