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Pasta with tomato & cream sauce by beferox

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Elements
• 1 small onion, very finely chopped
• Three tbsp. vegan butter
• 2 tbsp. flour
• 150ml vegetable broth
• 250ml unsweetend plantbased milk (I like to make use of oat milk)
• 1 tsp. dried oregano
• 2 tbsp. Dietary yeast
• Salt and pepper
• 1 tsp. sugar
• 1 tsp. lemon juice
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Directions
1. Soften 2 tbsp. vegan butter in a saupan over medium warmth. Add very finely chopped onion and cook dinner for about 2 minutes or till onion turns into translucent.
2. Add one other tablespoon of butter. As soon as the butter is melted, whisk in 2 tbsp flour.
3. Add vegetable broth and oat milk and whisk all the things collectively till easy.
4. Then, flip up the warmth to excessive, add oregano, dietary yeast, a pinch of pepper, sugar and lemon juice and proceed whisking till the sauce begins to boil.
5. As soon as the sauce is boiling, flip off the warmth, whisk for a couple of extra seconds and add extra salt if wanted.
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