Creamy Vegan Pasta
This pasta is creamy and tasty but with none of the calories or fat associated with cheese and cream. The secret? Nutritional Yeast! It is easily available in health food shops like Holland and Barrett and gives dishes that cheesy flavour...without the cheese!
This dish is also loaded with veggies for and extra nutritional boost making it totally guilt-free eating! I like to cook extra as it is great to have hot or cold as lunch the next day!
- 250 g wholemeal pasta
- 1/2 head broccoli, cut into small florets
- 185 g tinned sweetcorn
- 200 g frozen peas
- 2 tbsp olive oil
- 2 heaped tbsp white spelt flour
- 50 g nutritional yeast flakes
- 1/2 tsp garlic salt
- 1/4 tsp chipotle paste
- 300 ml almond milk
- salt and pepper, to taste
Cook the pasta according to packet instructions and add the vegetables about 10 minutes before it is cooked through.
In a large saucepan, heat the oil and add the flour, stirring with a spoon for 2 minutes (careful not to let it burn).
Add the almond milk slowly, whisking until combined and allow to cook for 5 minutes until it has thickened.
Take the sauce off the heat and add the nutritional yeast, garlic salt, chipotle paste and salt and pepper.
Drain the pasta and vegetables (reserving some of the water) and add to the sauce with the reserved water and stir to ensure the sauce coats it all.
Serve and enjoy!