Salty Recipes

Past with Vegetables and White Sauce

Ingredients

500 grams of pasta
2 spoons (soup) of olive oil
2 spoons (soup) of minced onion
1 piece of garlic (minced)
2 medium carrots cut in long, thin slices
1 medium zucchini cut in long, thin slices
1 cup (tea) of peas
½ cup (tea) of Lactose Free SupraSoy (78g)
2 spoons (soup) of wheat flour
Salt
2 spoons (soup) of minced parsley

Preparation

Cook the pasta “al dente” and put it away.
In a big pan, add the olive oil, the onion and the garlic, take it to the stove (medium temperature) to stew until it gets golden. Add the vegetables, the SupraSoy, the wheat flour dissolved in 2 cups (tea) of water and the salt.
Mix until it gets thicker. Add the sauce and mix with the pasta. Serve it immediately.

Result

6 portions.