Vegan Creamy Pasta

The Tasty Buzzfeed videos are all the rage at the moment popping up on my Facebook and Instagram, and now and then they inspire to try to make something similar. So today was one of those days, and here is my version of the cheesy flavoured vegan creamy pasta.

Now most of these style of vegan cheese recipes requires cashews to add the extra thick creamyness – but I’m not a fan of the slight cashew taste you get ( I tried the regular way and think this way just tastes a lot fresher).

This pasta was absolutely deliciousness on a plate, over the last 2 years ( specially with going vegan) the veggie choices are always tomato based and after a while there is only so much you can do with tomato based sauce. 

Now to be honest, my husband even liked it however his only comment was that it needs more cheese! lol. Who knew that blended potatoes and carrots can give you a cheesy flavour and texture, to be honest the nutritional yeast is the main part to give it the yellow colour and cheesy taste to the sauce.

I think the sauce would actually taste uber good with some chips – ok not so healthy but OMG that would just be the perfect night in cheesy chips and a fruity cider! 

2 (200g) Potatoes
1 (120g) Large Carrot
1/2 Onion
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/2 Tsp Onion granules
2 Tbsp Nutritional Yeast
1/2 Onion
1/2 Red Pepper
3-4 Mushrooms
2 Handfuls of Spinach
200g Dry Pasta


Peel and chop the potatoes, carrot and onion. Boil in water until tender. 

Chop onion, red pepper, mushrooms and handfuls of spinach in a small fry pan. 

Saute the vegetables until soft and cooked well.

Into a blender add the potatoes, onion and carrots with about 100mls of the water they were cooked in, with the salt, garlic powder, onion granules and nutritional yeast.

Blend on high speed until blended and creamy.

In the fry with the vegetables, add the cooked pasta and pour in the creamy cheesy sauce.

The vegan cheesy sauce will keep well for a few days to add to other dishes – if stored in the fridge,



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