1cupnon-dairy milksuch as soy milk, almond milk, oat milk or coconut milk
1tablespoonvegan butter
1teaspoonfine sea salt
1/4teaspoonground black pepper
¼cupnon-dairy milkdivided
4sun dried tomatoeschopped
Parsleyfor garnish
Instructions
In a pan over medium high heat, heat 1 tablespoon olive oil. Add the minced garlic when hot and swirl for about 30 seconds, sautéing the garlic.
Do not take off of heat. Add the vegetable broth, pasta, and 1 cup non-dairy milk. Bring to a boil and reduce heat to a simmer.
Add the remaining ingredients - the vegan butter, sea salt and ground black pepper (except 1/4 cup non-dairy milk and sun dried tomatoes) and stir all together. Cook until pasta is ready, about 18-20 minutes, stirring occasionally. When the pasta is finished, add the remaining 1/4 cup non-dairy milk if desired if the sauce is too thick. Stir together again and sun dried tomatoes. Garnish with parsley, serve and enjoy.