Ingredients
- 1 can full fat coconut milk
- ½ cup nutritional yeast
- 4 cloves garlic, mashed
- 2 tbsp coconut oil (use butter/ghee if not vegan because the flavor will be better)
- 2 tbsp tapioca flour or arrowroot flour (as a thickener)
- juice of one lemon
- 1 tsp sea salt
- 2 tbsp Italian seasoning
- ½ tsp black pepper
Instructions
- In a small sauce pan on the stove over medium heat, add the coconut oil or butter and the crushed garlic.
- Sauté for 1-2 minutes until garlic is fragrant.
- Next, stir in the coconut milk, nutritional yeast, lemon juice, salt, Italian seasoning, and pepper.
- Mix well.
- Then slowly stir in the tapioca/arrowroot flour, ensuring no clumps, by constantly stirring.
- Reduce heat to low and cover.
- Remove from heat after 3 minutes and stir again to make sure sauce has thickened
- Pour sauce over cooked pasta and toss to coat well.
- Garnish with parsley, red pepper, and sea salt!
- Enjoyyyyyyy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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