I've had this recipe for Cheese, Peas and Pasta swirling around in my head for a while now - and when I whipped it up this morning for tonight's Meatless Monday dinner - I was thrilled with the results! This is an easy, vegan comfort food recipe your whole family will enjoy.
Meatless Monday. Even though everyday is meatless for me, I am still a big fan of the MM campaign. I think it is a great way to get everyone experimenting with new, creative meatless dishes for their family. Get my recipe and make it tonight!..
Grocery List. Stop off at the grocery store on your way home and make sure you have these items on hand: orecchiette pasta, nutritional yeast flakes (my fave brands I've tried are Bragg's and Kal), a small sweet potato, plain soy or hemp milk, a variety of dry spices like garlic/onion/cayenne/mixed, apple cider vinegar (optional), mustard, some sort of sweetener, frozen peas and some EVOO.
Peas 'n Cheese. I love peas and broccoli with some sort of vegan cheddar cheese. My broccoli cheddar soup is a good example of this. So I decided to add a few peas to my "Mac n Cheese" recipe today - but instead of using macaroni I decided to use orecchiette pasta because I love peas and orecchiette together. The way the bright green peas settle into little nooks and crannies - so delicious and elegant. Plus I love saying "orecchiette".
Recipe:
Cheese Sauce:
- ¼ cup nutritional yeast
- 2-3 tablespoon vegan butter
- ¼ cup unsweetened soy milk
- 1 teaspoon mustard
- 1 teaspoon agave syrup
- mix of spices (garlic and smoky paprika is my fave)
- pinch of corn starch to thicken (optional)
Stir together in a pot over warm heat. Toss with pasta.
