2 years ago
asparagus
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Vegan Spaghetti O's!
1 15-oz. can plain tomato sauce 15 oz. rice milk 1 tsp. garlic powder 1 tsp. onion powder ½ tsp. paprika ¼ tsp. salt 1 tbsp. nutritional yeast, optional 1 7-oz. pkg. ring-shaped pasta water, as needed Stir together in a medium saucepan all the ingredients, except for the pasta and water. Bring the tomato mixture to a boil and stir in the pasta. Turn the heat down and cook the pasta as it simmers, stirring often to keep the pasta from sticking to the bottom of the pan. Continue to cook and stir the mixture until the pasta is tender. (The time will vary depending on the size and shape of the pasta but will likely be much longer than indicated on the pasta’s package.) Add a splash of water, as necessary, to keep the sauce from becoming too dry. (I probably added about 1 cup of water by the time I was finished.) Adjust seasoning to taste – including a bit of sugar, if you prefer your sauce on the sweeter side.
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