Cheesy Vegan Pasta 2 Ways
This is the recipe that keeps on giving! If you’ve got left overs simply place in the fridge and the next day follow instructions to turn this dish into a delicious pasta bake.
Don’t have cashews? Sub for cauliflower. Don’t have pumpkin? Sub for sweet potato. Don’t have garlic granules/powder? Use onion powder, fresh garlic or a shallot. Don’t have coconut milk? Sub for whatever milk you do have.
Thanks to Jade from @panaceaspantry for sharing this amazing recipe with us. Check out her instagram page for more great recipes.
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prep time15minuti
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cook time30minuti
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serves6people
Ingredients
Optional leftovers bake extras:
Method
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Bring a 5L pot of water to the boil, then add 1 tsp of salt. Cook pasta as per packet instructions.
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Meanwhile, bring a smaller pot of water to the boil, and add 1/2 tsp salt. Add pumpkin and cook for 20 minutes. Add cashews, and cook a further 5 minutes, then drain.
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Add to a blender with milk, garlic, paprika, salt, stock powder, nutritional yeast and vinegar/lemon juice. Blend until very creamy.
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Drain cooked pasta and stir through the sauce. Serve between 6 people, or if you have a smaller family, reserve what you don't eat and place in the fridge.
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The following day:
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Add pasta to a baking tray and stir through precooked vegetables then cover with grated cheese of choice (vegan cheddar used here). Bake in the oven (preheated to 180C) for 20 minutes. Remove from oven and serve immediately.
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Serve and enjoy with family and friends!
