1cup1 cup vegan cooking cream/heavy cream (mine is oat based) (250 ml)
6-7tbspvegan parmesangrated + more for serving
pasta water
salt & pepperto taste
2-3tbspparsleyfinely chopped, for garnish
Instructions
Cook pasta in salted water in accoradance with package instructions, reserve some of the pasta water.
Heat oil in a pan over medium heat. Add garlic and shallots, stir-fry until fragrant.
Add tomato paste and stir fry for a minute, add Aleppo Chili flakes and stir-fry for another minute (be careful not to burn the tomato paste).
Add vegan cooking cream/heavy cream and mix well. Let simmer over low for a couple of minutes until it comes together.
Add vegan parmesan, black pepper and 2 ladles of pasta water. Let simmer until you have a creamy sauce, adjust with more/less pasta water to your liking. Add more salt if needed.
Mix in the pasta, if it’s too dry, add more pasta water.
Top with vegan parmesan, parsley and Aleppo Chili flakes before serving.
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