A quick and simple vegan pasta baked with a rich cheesy sauce, fresh basil, and sun-dried tomatoes. The perfect weeknight dinner and ready in less than an hour.
In a small saucepan, heat 2 tbsp oil until shimmering over medium heat. Add garlic, sun dried tomatoes, and a pinch of salt. Cook for 1-2 min. until garlic is light golden brown. Whisk in the flour until a thick paste is achieved. Cook flour for an additional minute to get rid of raw flour taste. Slowly whisk in milk until thoroughly combined. Cook for 4-5 min. until thickened then stir in the vegan shredded cheese. Cook until cheese is completely melted and sauce has reached desired consistency (about another minute). Stir in salt, pepper, nutmeg, and red pepper flakes. Season more if needed.
Cook and drain pasta according to pkg directions. Add back to the pot. Pour cheese sauce over the pasta and stir to combine. Stir in the fresh basil and additional sun dried tomatoes. Add pasta to a 8x8 baking dish. Sprinkle on more shredded cheese. Broil on high for 3-4 min. until cheese is melted and top is slightly crispy.
Serve pasta with a sprinkle of red pepper flakes, more fresh basil, and freshly ground black pepper. Enjoy!