1/3 lb. Beyond Beef®
1/2 onion, chopped
2 cloves garlic, minced
1/4 tsp salt
1 1/4 cup canned, roasted, diced tomatoes
1 tbsp flour
1 1/2 cup almond milk
6 oz short pasta
3/4 cup vegan shredded cheddar
Cook pasta according to package directions. Reserve 1 cup of the pasta water on the side before draining.
While the water is boiling, heat 1 Tbs olive oil in a large skillet, add the chopped onion and let cook for 5-7 min over medium heat until translucent.
Add the Beyond Beef®, garlic, and 1/4 tsp salt. Break the beef into small pieces with your spatula. Let cook for 3 minutes until the Beyond beef begins to brown. Add the diced tomatoes and let cook for 3 minutes.
Add flour and stir until all pieces have been coated. Add the almond milk and stir well. Let the almond milk come to a simmer and whisk until slightly thickened, about 3 minutes.
Turn the heat down to low and add in the drained pasta and cheese. Toss well until all the cheese has melted and the noodles are coated. If your sauce has thickened too much add a splash of the pasta water to help loosen it up so it can coat the noodles evenly. Season with salt and pepper to taste.
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