2
Creamy & Cheesy Vegetable Pasta
Recipe by
@veganfoodandmotherhood
@veganfoodandmotherhood
Easy
40 Mins
INGREDIENTS:
- 1 Cup Small Broccoli Florets
- 1 Small Sweet Potato, peeled & diced
- 200g Pasta of choice
- 2 Garlic Cloves, finely chopped
- 2cm Ginger, finely chopped
- 2tbsp Preferred Butter Alternative
- 1 Red Pepper, diced
- 1/2 Cup Vegetable Stock
- 100g Preferred Vegan Cheese
- 90g Crackd® The No-Egg-Egg®
- 1/2tsp Paprika
- 1/2tsp Parsley
- Pinch of Salt & Pepper
- Sprinkle of Nutritional Yeast
METHOD:
- Add sweet potato and broccoli florets to pan of water.
- Bring water to boil, turn down to medium high & after about 5 minutes add pasta to the pan.
- Fry garlic & ginger in butter (easiest in a wok).
- After 2 or 3 minutes, add diced pepper.
- Mix stock, Crackd® The No-Egg-Egg® & cheese together.
- When the pasta & veg are cooked, use tongs to transfer to wok (don’t get rid of the water!).
- Add Crackd® The No-Egg-Egg® mix and using the tongs, combine it through the pasta and veg.
- Add parsley, paprika, salt & pepper & keep combining. Add some of the water from the pasta & veg. Keep stirring in until it’s your preferred consistency.
- Dish into bowls & sprinkle on some nutritional yeast.
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