4 servings | 430 Cal (per serving).

Ingredients:

• 250 g of Roma Pasta Elbows
• 1 ½ tablespoon of olive oil
• 4  cloves of garlic, thinly sliced
• 1 1/2 tablespoon of cornflour
• 2 cups of sugar-free almond milk
• 1/2 teaspoon of salt + pepper to taste
• 1/4 cup of dried tomatoes 
• 1 tablespoon of yeast
• 1 onion, chopped into cubes
• 1 teaspoon of chili flakes
• 1/2 teaspoon of dried oregano
• 100 g of grated cheese

Preparation:

1. Cook the pasta following the instructions on the package.
2. Pour 1 tablespoon of olive oil into a big pan and set it at medium heat. Cook the garlic until lightly browned.
3. Add the cornflour and cook for 1 more minute. Add the salt, 1 cup of almond milk. When it thickens, add the rest of the milk and put it all in a blender.
4. Add the dried tomatoes, the yeast, and 1/3 cup of water, and run the blender until the mix gets smooth. Set aside.
5. Cook the onion in 1/2 tablespoon of olive oil for 3 minutes. Add the chili flakes and oregano, and cook for 1 more minute.
6. Pour the sauce from the blender into the pan with the onion; make sure the heat is low so the sauce won’t stick.
7. Add the cooked pasta, pepper to taste, and serve.