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Ingredients
For the Sauce:
Half of a medium-sized onion, diced
8 cloves of garlic, minced
4-5 tablespoons of vegan butter (e.g., Country Crock plant butter)
1-2 tablespoons of flour
1/2-3/4 cup unsweetened almond milk (adjust for desired consistency)
Seasonings to taste:
Onion powder
Garlic powder
Black pepper
White pepper
Pink Himalayan salt
Dried parsley
Dried basil
Dried oregano
Slap Ya Mama Cajun seasoning
7-8 oz shredded vegan cheese (e.g., Target shredded vegan mozzarella)
For the Veggies:
2 zucchinis, sliced
1 red bell pepper, diced (or any other vegetables of your choice)
For the Pasta:
1 lb vegan pasta (e.g., Barilla thin spaghetti)
To Top:
Crushed red pepper flakes
Gourmet Garden chopped basil (available at Walmart)
Directions
Sauté the Onion:
In a large skillet, melt about 2 tablespoons of vegan butter over medium heat.
Add the diced onion and sauté until translucent, about 5-7 minutes.
Add Garlic:
Add the minced garlic to the skillet and sauté for another 2 minutes.
Create the Roux:
Add the remaining vegan butter to the skillet and let it melt.
Stir in the flour and cook for about 1-2 minutes to form a roux-like base.
Season the Sauce:
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