1 package rotini, cooked according to package directions
1 cup arugula
1/2 cup Tofutti Better Than Sour Cream
1/4 cup vegan margarine
1/4 cup plain unsweetened almond milk
4 cloves garlic, chopped
1 tbsp. nutritional yeast
1 tbsp. olive oil
1 tsp. lemon juice
1/4 tsp. salt + more (to taste)
Dash of paprika
Dash of thyme (optional)
Total Cook Time: 20-25 minutes.
Instructions:1. Cook the pasta according to package directions, strain, and reserve about 1/2 a tablespoon of the cooking water.
2. Add the vegan margarine and olive oil, and stir until melted. Next, add the Tofutti sour cream, almond milk, nutritional yeast, 1/2 teaspoon lemon juice, salt, paprika, and thyme. Add more almond milk if necessary. Stir until the sauce is covering the pasta evenly.
3. Top with the arugula, and then splash it with the remaining 1/2 teaspoon of lemon juice. Serve with grilled veggies.