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Vegan Comfort Pasta
I saw this recipe on a friend of mine's Instagram story, and I knew I had to make it. Thank you, Rachael, for letting me share it.
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This pasta is creamy, cheezy and SUPER easy to make. Like, I'm talking only a couple dishes easy. It has quickly become a staple meal in my household for the ease of cooking and its delicious taste. It's also a complete protein meal, meaning it provides all essential amino acids - making it an excellent post workout meal.
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If you are looking for more plant based meals, this one is a must try.
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Makes 6 servings
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Ingredients:
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450g (1 box) Pasta noodle of your choice
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1 Broccoli crown, chopped
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2-3 Kale leaves, chopped
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1 package Yves Jumbo Veggie Dogs, sliced
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300g (1 package) Silken tofu
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½ cup Cashews
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½ cup Plant based milk (I used original soy milk)
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¼ cup Nutritional yeast
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1 tsp. Turmeric powder
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1 tsp. Salt
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1 tsp. Onion powder
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1 tsp. Garlic powder
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1 tsp. Mustard
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Juice from ½ a lemon
Directions:
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Cook pasta according to package instructions.
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When there is 5 min left on the pasta timer, add the broccoli and kale to the pot of pasta.
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When there is 2 min left on the pasta timer, add the veggie dogs to the pot with pasta and veg.
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Drain the water and place back in the pot.
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Add the remaining ingredients to a blender and blend until completely smooth. Add more soy milk if you would like your sauce thinner.
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Pour over pasta and mix until evenly coated. Heat over medium until the sauce is warm and ready to serve.
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Enjoy :)
Adapted from: Rachael Hartley
Prepared by: Christine Gemmell