Ingredients
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450 g Pasta
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1 pinch Rock salt
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1 cup Thyme buttermilk sauce
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1 tablespoon Non-dairy Parmesan-like cheese
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1 teaspoon dried Parsley
Directions
If you’re looking for a quick pasta dish with a creamy texture and refined flavour, look no further: this creamy buttermilk pasta is easily prepared and will surprise you for its acidulous taste. The secret is in the sauce… this thyme buttermilk sauce!
To prepare it, cook your pasta according to the instructions on the package (I used gluten-free fusilli, but any short type of pasta will do… penne, macaroni, and pipes on top of the list!) in abundant boiling water. When al dente, drain and transfer to a large salad bowl. Pour the buttermilk sauce over the pasta and fold gently until it’s completely coated. Transfer to the serving plates, sprinkle with a little vegan Parmesan-like cheese and parley, and serve.
Enjoy hot!
Steps
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1
Done
10 minutes
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Cook the pastaBring a large pot of water to the boil. Add the rock salt and the pasta. Cook according to the instructions on the package. When al dente, drain the pasta and transfer to a salad bowl. |
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2
Done
5 minutes
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Season and servePour the buttermilk sauce over the pasta and gently fold it to evenly coat all the pasta. |
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3
Done
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ServeTransfer the pasta to the serving plates, sprinkle with veganParmesan-like cheese and parsley. Serve hot and enjoy! |
