Vegan Cheesy Tomato Basil Pasta Bake

Ingredients:

• 2 tbsp olive oil
• 2 cloves of garlic, thinly sliced
• 1 tbsp chopped sun dried tomatoes
• 3 tbsp flour all-purpose or gluten-free
• 1 cup non-dairy milk such as unsweetened almond
• 1 cup vegan shredded cheese
• ½ tsp black pepper
• ¼ tsp salt
• ¼ tsp ground nutmeg
• Pinch of red pepper flakes
• 4 cups cooked pasta of choice (8 oz. dry)
• 1 cup roughly chopped fresh basil
• 2 tbsp chopped sun dried tomatoes
• ½ cup vegan shredded cheese

Method:

1. In a small saucepan, heat 2 tbsp oil until shimmering over medium heat. Add garlic, sun dried tomatoes, and a pinch of salt. Cook for 1-2 min. until garlic is light golden brown.
2. Whisk in the flour until a thick paste is achieved. Cook flour for an additional minute to get rid of raw flour taste. Slowly whisk in milk until thoroughly combined. Cook for 4-5 min. until thickened then stir in the vegan shredded cheese.
3. Cook until cheese is completely melted and sauce has reached desired consistency (about another minute). Stir in salt, pepper, nutmeg, and red pepper flakes. Season more if needed.
4. Cook and drain pasta according to package directions. Add back to the pot. Pour cheese sauce over the pasta and stir to combine.
5. Stir in the fresh basil and additional sun dried tomatoes. Add pasta to a 8×8 baking dish. Sprinkle on more shredded cheese. Broil on high for 3-4 min. until cheese is melted and top is slightly crispy.
6. Serve pasta with a sprinkle of red pepper flakes, more fresh basil, and freshly ground black pepper. Enjoy!