Vegan Potato Carrot Lemon Oat Milk Pasta

About this recipe

Indulge in a delightful vegan pasta dish that combines creamy potatoes and carrots blended with oat milk for a velvety sauce. Enhanced by a zesty hint of lemon, this dish brings a perfect balance of flavors to your table.

Ingredients

• 1 lb pasta
• 2 large potatoes, peeled and chopped
• 2 large carrots, peeled and chopped
• 1 cup oat milk
• 1/4 cup nutritional yeast
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Salt and pepper, to taste

Directions

1. 1

   Cook pasta according to package instructions and set aside.

2. 2

   In a pot, boil potatoes and carrots until tender, about 15 minutes.

3. 3

   Drain and transfer potatoes and carrots to a blender.

4. 4

   Add oat milk, nutritional yeast, lemon juice, garlic, red pepper flakes, salt, and pepper to the blender.

5. 5

   Blend until smooth and creamy.

6. 6

   Return the pasta to the pot, pour the sauce over, and gently mix until well coated.

7. 7

   Serve hot, garnished with additional red pepper flakes, if desired.