Description
Vegan Buffalo Feta Pasta is spicy, saucy, and ready in 20 minutes. After a quick stint in the blender, the sauce is ready to be generously poured over your favorite pasta. Dinner is served!
Ingredients
Units
Scale
- 1 lb fusilli corti bucati pasta
- 1 tablespoon olive oil
- 1 medium white or yellow onion, chopped
- 4 cloves garlic, chopped
- 1 block Violife Vegan Feta
- 1/3 cup Frank’s Red Hot
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 tablespoons nutritional yeast
- Juice of 1 lemon
- 1/2 cup reserved pasta water
Toppings
- Fresh dill, chopped
- Scallions, chopped
- Vegan parmesan, grated
Instructions
- Cook the pasta: Cook the pasta according to the al dente instructions. Reserve 1/2 cup pasta water and set aside.
- Sauté onion and garlic: In a pan on medium high heat, add the olive oil. Add onion and sauté until lightly caramelized, about 5 minutes. Add the garlic and cook for another few minutes. Optional: deglaze with a splash of white wine. Remove from heat.
- Blend the sauce: To your blender, add the onion and garlic mixture, Violife vegan feta, Frank’s Red Hot sauce, dried oregano, paprika, nutritional yeast, lemon juice, and reserved pasta water. Blend until smooth.
- Simmer the pasta in sauce: To a skillet on medium heat (you can use the onion pan), add the sauce and cooked pasta. Stir to combine and simmer gently until everything is warmed through and the sauce begins to cling to the noodles, about 3-4 minutes.
- Serve: Remove from heat and serve with fresh dill, scallions, and vegan parmesan.
Notes
If you prefer a thinner sauce, reserve more pasta water.