Creamy Vegan Primavera Pappardelle

Ingredients

• 0.5  & bell peppers red yellow sliced lengthwise
• 1 teaspoon pepper black
• 0.5 teaspoon chili flakes 
• 1 cup cremini mushrooms sliced
• 2 cup so delicious dairy free original almond plus almondmilk unsweetened
• 3 tablespoons flat parsley chopped for garnish
• 2 tablespoons flour 
• 1  garlic clove 
• 2  garlic cloves sliced
• 1  green onion sliced thin
• 3 tablespoons olive oil extra-virgin
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.3 pound snow peas 

Equipment

• frying pan
• whisk
• pot
• tongs

Directions

1. Fill a large pot 3/4 full of salted water and place on high heat.
2. Add oil to a small sauce pot, add the garlic and flakes, sauté until fragrant and golden
3. Add flour, whisk to cook the flour for 1 minute. Slowly add the almond milk, whisking vigorously.
4. Add seasoning, continue to whisk, bring to a boil. Lower the heat to a simmer, cook for 5 minutes until thickened.
5. Add oil to a preheated skillet and sauté the garlic and whites of the green onion until fragrant.
6. Add the remaining vegetables. Season to taste. Sauté on medium-high heat for 5 minutes then pour in the white sauce, stir to mix.To the boiling water, drop in pappardelle. Stir to untangle strands using tongs. Cook to al dente.
7. Drain leaving a small amount of water in the pot (1/4cup) add the white sauce and stir to coat.You can add dairy free parmesan cheese and a sprinkle of extra parsley.