During summertime, I like to keep my dishes simple. This is one of the most loved dishes among Hungarian children and I recently became a fan of it again, since it's so easy to get vegan cheese and vegan sour cream nowadays. You'll only need a few simple ingredients, about 10 minutes of your time and a plate to serve.
YIELDS
1 serving
PREP TIME
COOK TIME
TOTAL TIME
- 2-3 handful any kind of gluten free small pasta (I used pea fusilli)
- 1/4 cup vegan sour cream
- 1/4 cup vegan cheese, shredded
- 1 pinch salt
- 1/3 tsp garlic powder
Directions
1. Prepare your pasta according to package instructions. I chose gluten-free green pea fusilli but you can go with any kind of small-sized pasta.
2. Meanwhile prepare your sauce. In a small bowl mix together vegan sour cream with a little salt and garlic powder.
3. When the pasta is ready, wash it over with cold water so it doesn’t stick together. Transfer to a plate, top with the sour cream mixture and shredded vegan cheese.
Also by Imola: One-Pot Vegan Pasta With Shiitake & Chickpeas
Savory Gluten-free Vegan Crescent Rolls
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Photo: Imola Toth
