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Pasta
10oz gluten-free pasta
Sauce
½ white onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 can Great Northern Beans, drained and rinsed
1 ½ cup unsweetened almond milk
1 tsp fresh lemon juice
½ cup Daiya dairy-free mozzarella cheese (find it here)
Salt and pepper to taste
Toppings (optional)
Gluten-free Breadcrumbs
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Instructions
- Prepare pasta according to package instructions. Drain and set aside
- In a skillet over medium heat, heat the olive oil
- Add the onions and garlic and sauté until onions become translucent and garlic is fragrant
- Transfer the onions and garlic into a high-speed blender. Add the white beans, milk, and lemon juice and blend on high until creamy and smooth
- Carefully transfer the sauce back to the skillet and heat over medium-low heat. Add the vegan cheese stirring frequently until cheese is completely melted, 2-3min
- Add the cooked pasta to the cheese mixture, toss to combine and season with salt and pepper
- Pour the pasta mixture into small ramekins, top with breadcrumbs and broil on medium, 1-3min watching carefully until golden
- Enjoy hot. Cool leftovers and store in the fridge up to 2-3 days.
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