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:

  1. Add sweet potato and broccoli florets to pan of water.
  2. Bring water to boil, turn down to medium high & after about 5 minutes add pasta to the pan.
  3. Fry garlic & ginger in butter (easiest in a wok).
  4. After 2 or 3 minutes, add diced pepper.
  5. Mix stock, Crackd® The No-Egg-Egg® & cheese together.
  6. When the pasta & veg are cooked, use tongs to transfer to wok (don’t get rid of the water!).
  7. Add Crackd® The No-Egg-Egg® mix and using the tongs, combine it through the pasta and veg.
  8. 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.
  9. Dish into bowls & sprinkle on some nutritional yeast.

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