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Easy "cheesy" vegan pasta §


A quick and easy weeknight meal, and it's vegan?! What could be better pick me up? Especially when it's this rich and decadent. Recipe from Six Vegan Sisters


Prep time: 5 minutes

Cooking time: 10 minutes

Makes: 2 portions


Ingredients:

2 tbsp vegan butter/oil

1/2 onion

2 garlic cloves

1 cup gemelli pasta

1.5 cups vegetable stock

1/4 cup nutritional yeast

1/3 cup oat milk (or plant milk of your choice)

1/2 tsp salt

1/8 tsp black pepper

Fresh parsley

1 tsp lemon juice



1. I get upsetti without my gemelli


Melt 1tbsp of vegan butter in your saucepan and chop and add half an onion and two cloves of garlic. Once these have browned slightly, add in 1 cup of your pasta of choice (the original uses orzo, but we chose gemelli for our belly!)



Add in one and a half cups of vegetable stock and bring to the boil. Cook until the pasta is al dente.



2. Yeast mode


Once the pasta has cooked, add in the remaining 1tbsp of vegan butter, 1/4 cup nutritional yeast, 1/3cup plant milk, 1/2 tsp salt and 1/8 tsp black pepper. Stir together and bring back to a simmer



Once the sauce has thickened nicely (cough, looking at you Lizzy), add in the chopped parsley and squeeze of lemon juice along with more salt and pepper as needed. Give it one final stir and serve it up with a few scatters of parsley on top.




Dink and sink!




Food for Thought

Lizzy says: "I feel very targeted reading through this recipe. I may have eyeballed the water I added and not allowed it all to evaporate while the pasta cooked... so the end resulted was gloopy in the extreme. This worked in my favour though, because it firmed up in the fridge and the leftovers ended up being perfect. I really really liked this recipe, I have made it several times since (with less water of course). My only warning is that if you use yeast flakes with riboflavin, which I did, your wee will go bright green (I saw in 2023 weeing green). I'm glad we finally got to make this after much confusesd recipe rediscovery!! 10/10"




Kate says: "This was a staple for me in Vent when Lizzy and I went vegan, and I really thought that I'd lost the recipe in the ether. However, Lizzy fact checked me and realised I had just chosen to use a different pasta to the original recipe... I was so glad we found it again! This is a great weeknight meal, super rich and earthy with the nutritional yeast and I love the pop of fresh parsley. It really feels like a treat dinner, and you would never know it was vegan 10/10"



10/10 Gasps


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