Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 1/4 cup butter or margarine
- 2 tablespoons flour
- 1 1/2 cups veggie broth
- 1/2 cup soy milk
- juice from one lemon (approx. 2 tablespoons)
- 2 cans artichoke hearts, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 cup parmesan cheese, fresh
- 8-10 oz pasta
Preparation:
Cook pasta in large saucepan or pot. While the pasta is cooking, simmer the butter or margarine, flour and and vegetable broth in a small saucepan until it thickens, forming a roux, mixing well. If the mixture does not thicken, turn up the heat and add more flour. Add remaining ingredients, except for pasta, turn heat to low, and simmer for about 5 minutes, allowing flavors to blend and cheese to melt. Drain pasta when done cooking, toss with sauce and enjoy!
More Vegetarian and Vegan Pasta Recipes:
Angel Hair Pasta Primavera
Vegan Tofu Manicotti Recipe
Chinese Style Spaghetti
Vegan Tofu Spinach Lasagna Recipe
Tofu and Artichoke Lasagna
Easy Garlic Pasta Recipe
Vegan Pesto Recipe
Linguine with Walnut Sauce
Tomato Marinara Curry
Pumpkin and Sage Pasta Sauce
Thai Peanut Sauce
Low Fat Vegan Eggplant Lasagna Recipe
