Vegan 'Cheesy' Pasta (Nut Free Option)

Cheesy pasta thats vegan? Ummmmm..... YES!

I have created a real winner here, if I may say so myself. It ticks all the boxes; easy, quick, nutritious and most importantly delicious. 

Serves 4

Vegan Cheesy Pasta
  • 4 serves of your fave pasta (I like wholemeal, spelt, buckwheat or chickpea), cooked according to packet

  • 1 red onion, peeled and diced

  • 3 cloves garlic, minced

  • 1 capsicum (red pepper), deseeded and sliced into small chunk

  • 4 large tomatoes, cut into small chunks

  • 200g frozen peas

  • 1 tsp mixed herbs

  • large bunch of fresh basil, finely chopped

  • a few large handfuls of spinach

For the sauce:

  • 200g butternut squash, peeled and roughly chopped

  • 2 small or 1 large carrot, peeled and roughly chopped

  • 40g cashews (optional)

  • 2 garlic cloves

  • 1 tsp smoked paprika

  • 1 tsp mustard (optional)

  • 1 tbsp tamari or soy sauce

  • 1 tsp miso paste

  • 100ml vegetable stock

  • 2 tbsp nutritional yeast

For the sauce; in a saucepan add in the squash, carrot and cashews, cover with water and bring to the boil. Turn down and simmer until the squash and carrot chunks are very soft. Drain and put into a blender with the other ingredients and whizz until smooth.

In a large frying pan, heat up some olive oil, add in the onion and garlic. Sauté over a medium heat for 2 minutes. Add in the rest of the vegetables (except spinach) and herbs. Keep mixing, adding some water if needed, until the vegetables are cooked. 

Turn down the heat and add the cooked pasta, sauce and spinach. Stir until the dish is warmed and spinach has wilted. Serve with some salt, pepper and an extra sprinkling of fresh basil.

IF YOU GIVE THIS A GO LET ME KNOW. TAG ME IN YOUR PHOTOS ON INSTAGRAM @DANCINGFOODY AND #DANCINGFOODY.