1/4 cup olive oil + extra for sauteing
2 tablespoons wheat flour (I use Kamut®)
1 cup plain nondairy milk (I use original Rice Dream)
3 tablespoons vegan parmesan cheese
1/2 teaspoon sea salt
1/2 teaspoon black pepper
12 broccoli florets, chopped
2 carrots, julienned
1 red bell pepper, julienned
2 (8-ounce) boxes penne pasta (I use DeBoles Rice penne), cooked according to package directions or al dente
1/2 teaspoon of crushed red pepper (optional)
1. Heat saucepan. Add oil, then flour and stir until slightly beige.
2. Stir in nondairy milk and parmesan cheese. Stir as mixture thickens. If it is too thick, add a little water. Add salt and pepper. Take off heat.
3. In saute pan, heat olive oil. Add brocolli, carrots, and bell pepper. Saute lightly.
4. Place pasta into bowls. Pour sauce over pasta and top with sauteed veggies. Sprinkle red pepper and more parmesan, if desired.