Lazy vegan mac
Feeds 4 people, or 2 people if you're not a quitter.
- 1 lb rotini, or other pasta of your choice
- 2 Tbsp cornstarch
- 4 Tbsp nutritional yeast
- Flakes should work, but I typically use powdered
- 2 Tbsp olive oil
- 3 cloves garlic, minced or grated
- (Optional) 1 large onion, diced
- (Optional) ⅛ tsp white pepper
- (Optional) ¼ tsp mustard powder
- Large skillet
- Medium pot
- Pasta spider
- Cook the pasta in salted boiling water for 1-2 minutes shorter than the package instructions.
- Heat the olive oil in the large skillet over high heat. Add onion, if using, and cook until onion browns a bit on edges. Lower the heat to medium and cook onion for another couple of minutes until translucent. Add garlic to pan and cook for 1 more minute.
Time this step so that cooking finishes just as the pasta is ready. You don't want to overcook your garlic.
- When the pasta has cooked for 1-2 minutes less than the package instructs, use the spider to transfer it into the skillet with the oil and garlic. Add a small splash of pasta water to the pan, reserving the rest of the pasta water in case you need it later.
- Sprinkle the cornstarch over the skillet ¼ teaspoon at a time, stirring to combine before adding the next spoonful. If the sauce becomes too thick, add a small amount of pasta water and stir. You want to keep the sauce thin enough to prevent the cornstarch from clumping.
Try not to add too much water. If your sauce becomes too thin, you can reduce it by keeping it on the heat longer, but this may overcook your pasta.
- Sprinkle the yeast over the skillet a tablespoon at a time, stirring to combine between spoonfuls.
- Add ⅛ tsp white pepper and ¼ tsp mustard powder, if using.