White Sauce Veggie Pasta

Thanks so much for trying the recipe, Alex, so glad you enjoyed the flavours. When making what's called a roux (the butter and flour mixture), it often forms a soft paste or clump at first rather than looking liquid. This is actually totally normal! It usually becomes smooth and saucy once the milk is added and whisked in 🤗 The variation you're seeing could be in how hot the pan was, or variations in different brands of vegan butter and how they melt. If you’d like it to look a bit smoother before adding the milk next time, you can try lowering the heat slightly and whisking continuously as soon as the flour goes in. But overall, what you described is okay. So happy it came together in the end✨

Heyy Amanda, thanks so much for giving the recipe a try! Using whole wheat fusilli could make the dish feel a bit thicker, as it tends to absorb more liquid than general pasta. Adding a splash of reserved pasta water (or more soy milk) when combining everything is a lovely idea to help loosen out the sauce 😊 I've also found it mellows flavours as the pasta itself tastes rather more prominent and earthy. If you still want to stick with WW pasta, the fresh herbs at the end are great to brighten everything up, or a squeeze of lemon or an extra pinch of salt may also help lift the flavours if it feels like something is missing. If you end up trying it again with a few tweaks, we’d love to hear how it turns out for you 🫶

Thank you so much for the helpful tips! ❤️

Thanks for taking the time to try the recipe and share the tip, Ashlee! 🫶

Woohoo! We're so happy to hear this, Debby, and love the idea of using fresh veggies too ☺️

Heyy Marijana, whoops, thanks for catching this! We've just updated the recipe. Hope you love it 🫶