Easy Creamy Vegan Pasta Sauce

Ingredients – 1 pound pasta Use any short pasta you choose in instead of the penne I used. – Olive oil extra virgin, two tablespoons – 1 Tablespoon of garlic, minced – 16-ounce tomato paste can – Can of coconut milk, 114 oz. Full-fat or low-fat – salt – to taste, freshly ground pepper – chopped fresh parsley or basil (optional) – Flakes of hot pepper – Crispy breadcrumbs with garlic – Olive oil extra virgin, two tablespoons – 1 Teaspoon of garlic mince – 12 cup of normal or panko breadcrumbs

Information of importance – Cook Time: 15 min – SERVINGS: 2 – PREP TIME: 5 mins – TYPE: Vegan

Making use of coconut milk, this vegan creamy tomato pasta recipe is completely dairy-free. With ingredients from your cupboard, the straightforward sauce is ready in a flash. Each bite is delicious thanks to the crunchy garlic panko coating

In a vegan sauce, which type of coconut milk should I use? – Coconut milk comes in both full and reduced fat varieties, and both are suitable for this recipe. I usually shake the can before opening it and I used full fat. Any market will have canned coconut milk; in my markets, it's usually in the Asian area

RECIPE TIPS AND FAQS – Can I use panko or normal breadcrumbs in recipes? – You can use any one, yes. Even better, you could use some leftover bread to make your own breadcrumbs. – Describe panko. – Asia has traditionally utilized panko, which is a Japanese invention. White bread without a crust that has been flaked and dried is known as panko. – Compared to regular breadcrumbs, panko breadcrumbs are dryer and flakier, which means they absorb less oil. Food prepared using panko has a lighter texture and a crunchier flavor