Getting back into your routine can be hard., this Vegan Sun-Dried Tomato Pasta makes for a delicious, simple meal after a long day 🍝 Let Pacific Foods Hemp Milk do all the work and make the creamiest, decadent sauce 😍 Recipe: - 8 ounces farfalle (bow tie) pasta - 2 table spoons vegan butter - 1 cup finely diced yellow onion - 2 cloves to 4 garlic, minced - 1/4 teaspoon crushed red pepperflakes (plus more to taste) - 2 tablespoons all-purpose flour, or gluten-free - 1/2 teaspoon paprika - 1/2 teaspoon dried oregano leaves - 1/3 cup sun-dried tomatoes in olive oil, chopped - 2 cups Pacific Foods Hemp Original Unsweetened Plant-Based Beverage - 2 tablespoons nutritional yeast - 2 tablespoons fresh basil leaves - 1/2 teaspoon sea salt - 1/2 teaspoon black pepper Cook pasta according to package directions, cooking 1 minute shy of perfectly done. Melt the vegan butter in a large pan over medium heat and add the onion. Cook for 4-5 minutes or until the onion has softened. Add the garlic and crushed red pepper and cook for 30-60 seconds until a shade darker. Stir in the flour, paprika, oregano, and 1/2 teaspoon of salt (or to taste) and let cook until the flour smells slightly toasted, about 1 minute. Stream in the Unsweetened Hemp Beverage while stirring, then mix in the sun dried tomatoes and nutritional yeast (or vegan parmesan). Bring the sauce to a simmer, then turn the heat down to low and let simmer until thickened, about 3 minutes. Add the pasta and let cook for the final minute. Salt and pepper to taste. Top with basil and add vegan parmesan to serve (optional).