2 cups almond milk
2 tablespoons cornstarch
¾ teaspoon garlic salt
1 teaspoon miso paste
½ cup cheese or vegan alternative
1 tablespoon mustard
8 ounces pasta of choice (I use fettucine or rotini)
2 tablespoons olive oil
3 carrots, thinly sliced (I used purple and red heirloom carrots, but regular is fine, too)
2 orange bell peppers, sliced
1 small yellow squash, halved lengthwise and thinly sliced
1 clove garlic, minced
1 teaspoon finely chopped fresh thyme
Freshly ground black pepper
1 ½ cups yellow cherry or grape tomatoes halved or quartered if large
- Mix ¼ cup of the almond milk with the cornstarch. Stir well and set aside. In medium saucepan, add the remaining 1 ¾ cups milk and place over medium-high heat. Stir in garlic salt. Bring to a simmer and stir in cornstarch mixture; cook for 30 seconds or until slightly thickened. Take sauce off heat and whisk in cheese and mustard until smooth. Keep warm.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to label directions. Reserve ½ cup cooking water, then drain.
- Meanwhile, add olive oil to a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, garlic, and thyme. (Helpful hint: I put all my veggies in my food processor on the slice setting – it saved me tons of time!) Season veggie mixture with ½ teaspoon salt and a few grinds of pepper. Reduce heat to medium-low; cover and cook, stirring occasionally until vegetables are very tender, about 20 minutes.
- Add the sauce you made previously to the veggie mixture as well as the tomatoes. Increase the heat to medium and add the pasta and the reserved ½ cup of pasta water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper.