Cheesy plant based creamy vegetable pasta and totally vegan
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
- 2 Medium Potatos
- 1 Large Carrot
- 1 Medium Onion
- 1/2 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 2 Tbsp Nutritional Yeast
- 1/2 Medium Red Pepper
- 4 Medium Mushrooms
- 2 Handfuls Fresh Spinach
- 200 g Dry Pasta
Peel and chop the potatoes, carrot and 1/2 onion. Boil in water until tender. In a seperate pan boil the pasta until cooked.
Chop the other half of the onion, red peppers, mushrooms and handfuls of spinach in a small fry pan.
Sauté 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 pan with the vegetables, add the drained cooked pasta with 2 tbsps of the pasta water and pour in the creamy cheesy sauce.
Serve warm
Keyword Vegan, Plant based, Pasta