Yesterday needed serious fuel. We started planting our square foot garden; I mowed four of our five lawns and the driveway, I got extremely sunburned, did some housework, some studying, and last but not least…recipe inventing. I’ve had this recipe in my head for weeks. So witha day filled with outdoor, physical labour ahead of me, it ended up being the perfect lunch to energize me all the way till dinner. This is a shock to me. I almost always snack mid-afternoon…if I don’t snack I feel like clawing out everyone’s eyeballs because I’m. that. starved. It’s sad.
Thankfully, for my sake (and everyone else’s!) I was satisfied and happy all afternoon. Perhaps my Vegan Cheesy Pasta was the cause of such cheerfulness. And perhaps the dark chocolate I consumed after my pasta was also part of the deal. Probably.
I loved this recipe so much…not only is it completely vegan…there is next to no fat, no nuts (as commonly used for vegan “cheeses”, and is very low in calories, yet the “cheese” sauce is super rich and creamy. The nutritional yeast in the sauce provides vitamin B12, something that is hard for vegans/vegetarians to get without animal products. Then I looked up the nutritional facts for the recipe….I mean, look at all the great things it had going for it!
- Very low in saturated fat
- No cholesterol
- Low in sugar
- High in fiber
- High in iron
- High in manganese
- Very high in niacin
- High in pantothenic acid
- High in phosphorus
- Very high in riboflavin
- High in selenium
- Very high in thiamine
- High in vitamin B6
- High in vitamin E
How very perfect (though I have no clue what pantothenic acid is)! This recipe serves 2-3.
Vegan Cheesy Pasta
- 1 cup cooked whole wheat spaghetti
- 1 cup unsweetened almond milk (cold)
- 1-2 tbsp. cornstarch
- 1 teaspoon salt
- ¼ cup nutritional yeast
- 1 tsp. lemon
- 2 cloves pressed garlic
- ½ tsp. onion powder
- Freshly cracked pepper
First off, bring the spaghetti to a boil. While it’s cooking dissolve the cornstarch in cold almond milk. Heat up on the stove until thickened. Add the rest of the sauce ingredients. Spoon over your cooked spaghetti and enjoy!
I really wanted to add sautéed veggies with this pasta dish, but someone needs to make a trip to the city and do some shopping. As you might guess, there are no vegetables in the fridge. Sad. So….do what I didn’t and toss in a myriad of wondrous veggies and then tell me how it tasted. Last minute, I actually tossed in some cooked turkey for protein which, of course, promptly un-veganized it. But I have a horrible time getting in all the protein I’m supposed to eat. So there.
Nutritional Info (half the recipe): Cals: 201, Fat: 3g, Sodium: 1,268mg, Carbs: 34g, Fiber: 9g, Sugar: 1g, Protein: 14g
If you would like an alternative cheese sauce recipe to go with pasta, check this out!
This is one of the more popular recipes on my site and for good reason. It’s amazing! I can say that, because it’s not my recipe…and actually, come to think of it…I’d probably say it was amazing even if it was mine…that is, if it truly was amazing…nevermind. That’s enough Charissa jabber for today. Pretty sure.
Have you ever tried a vegan cheese before? What’s your favourite kind?
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