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  • Grace Bancroft

Cheezy Pasta

#VEGAN #GLUTENFREE #PLANTBASED

Get ready to dive into a bowl of creamy goodness! Quick to make, so you can spend more time relaxing on the couch with your fav show tonight!


I have seen more recipes for vegan mac & cheese than I would like to admit but when I have gone to make my own it has always been a little bit of this recipe & a little bit of that recipe. So here I am sharing my recipe for a creamy, garlicky, nourishing pasta just how I like it.




Vegan mac & cheeze


Serves 4 as a main

Gluten free, vegan, dairy free


Ingredients


2 medium sweet potatoes, peeled & roughly cubed

3 garlic cloves, peeled

1 cup raw cashews, soaked for 4-6 hours

1/4 cup raw hemp seeds (hemp hearts), soaked for 4-6 hours

2 tbsp hemp oil or avocado or extra virgin olive oil

1 cup vegetable stock

1/4 cup nutritional yeast flakes

1 tsp smoked paprika

1 tsp dijion mustard

1 tbsp apple cider vinegar

1/4 tsp salt

fresh cracked black pepper

600g quinoa rigatoni or other gluten free, high protein pasta

200g baby spinach leaves, washed

Optional - 1 cup frozen peas


To serve

Hemp seeds

Chilli flakes

Hemp oil


Method


Steam the sweet potatoes for 5 minutes, then add the garlic cloves for the final15 minutes or until the sweet potato easily breaks with a fork. Set aside.


Bring a large pot of water to the boil with 1 tsp sea salt. Once boiling add the pasta & cook according to packet instructions. I cook my quinoa rigatoni for 8-9 minutes. If using the frozen peas add in the last 2 minutes. Reserve 1-2 cup of the pasta cooking water (for the sauce). Drain & set aside the pasta (& peas).


Meanwhile place the steamed sweat potato, garlic, cashews, hemp seeds, hemp oil, vegetable stock, nutritional yeast, paprika, mustard, apple cider vinegar, salt & pepper into a high speed blender or food processor. Pulse to incorporate all ingredients into a smooth consistency. Add in 1/2 cup of the reserved pasta water at a time until a silky smooth texture is achieved & to the thickness you desire.


Toss the baby spinach leaves into the cooked pasta (& peas). Pour over the cheeze sauce & stir to combine. Sprinkle with extra hemp seeds, chilli flakes & a drizzle of hemp oil. Serve immediately.


Enjoy!!

Show me your vegan mac 'n' cheeze by tagging #graciousfoodstories






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