Vegan Cheezy Pasta

My new fav plant-based pasta recipe!

I used nutritional yeast flakes and coconut milk powder to make this quick, easy and delish recipe. Nutritional yeast flakes are made from an inactive toasted yeast, often fortified with additional nutrients and have a cheese-like flavour. They are a good addition to plant-based cooking as they are a source of complete protein (meaning it contains all the essential amino acids your body needs for healthy function). That, and they are a rich source of Vitamin B12 - which can be tricky to get in your diet when eating a plant-based (make sure to check the brand you buy has been fortified). Adding coconut milk powder gives this pasta lots of creamy coconutty goodness (go for the good quality stuff for a better flavour- try checking out what your local health food store has on offer). 

Recipe (serves 2)

2 cups dried pasta

4 Tb coconut milk powder

1 cup water

4 Tb Nutritional yeast flakes 

2 cloves garlic

2 tsp oregano

1/2 tsp chilli flakes (optional)

Salt & pepper

 

Method

1. Bring a medium sized saucepan of water to boil. Cook pasta following packet instructions. 
2. In the meantime, add water and coconut milk powder to a small bowl. Whisk until combined. 
3. Heat a medium sized frying pan. Add coconut milk, nutritional yeast flakes, garlic, oregano  chilli flakes. Season with salt and pepper. 
4. Simmer sauce over a medium heat for 5 minutes or so, or until slightly thickened (you could also add 1 Tb flour here if you prefer a thicker sauce). 
5. Drain pasta and add to the frying pan sauce. Stir until combined. 
6. Serve with extra nutritional yeast flakes. Chilli oil makes a good garnish also!