Pasta Piccata 🍝: A riff on a classic Italian dish filled with capers, sun dried tomatoes, & parsley in a creamy lemon sauce. What you need: 12oz pasta, 1 1/2 cup unsweetened plant based milk, 2tbl flour, 1 1/2 tbl of nutritional yeast, 1 1/2 tsp Dijon mustard, 1/4 cup lemon juice, 3tbl finely chopped sun dried tomatoes (oil packed) , 3tbl capers, 1/4 cup chopped parsley, sea salt/pepper to taste
1️⃣ Cook pasta according to directions, reserving 1/2 cup of pasta water before draining
2️⃣Blend milk, flour, mustard, nutritional yeast in blender 1 min
3️⃣Add sauce to large pan over med heat stirring frequently till sauce thickens
4️⃣ Stir in sun-dried tomatoes, lemon juice, capers. Add pasta. Add extra pasta water if needed to help coat pasta.
5️⃣ Turn off heat, add fresh parsley, season with sea salt/pepper as desired. I added roasted cauliflower to my dish just because. Serve with lemon wedges. Enjoy and Happy Wednesday 💚