Satisfy Your Cravings with This Vegan “Cheesy” Pasta Dish
Welcome foodies! Are you looking for a dish that is both healthy and delicious? Look no further! I have just the recipe for you.
Introducing my Vegan Veggie and “Cheese” Pasta that is Gluten-Free. This dish is perfect for those looking for a dairy-free and meatless meal, but still want to enjoy their comfort food.
This dish is packed with fresh vegetables like grape tomatoes, zucchini, and onions which add loads of flavor to it. The savory “cheese” sauce has the same creamy texture as regular cheese with none of the dairy or gluten, made with the goodness of oat milk combined with nutritional yeast.
Not to mention, this one-pot pasta recipe is super easy to follow and guarantees to satisfy your cravings in just under 30 minutes.
So let’s get cooking and indulge in a delicious vegan pasta that the whole family will love!
Why You’ll Love This Recipe
Attention all pasta lovers! Do you want to have a comforting, creamy and cheese-free pasta dish that is gluten-free, vegan and delicious? Then you don’t want to miss out on this Vegan Veggie and “Cheese” Pasta recipe.
Firstly, it is loaded with nutrient-dense vegetables like grape tomatoes, zucchini and yellow onion, making it a guilt-free indulgence. Plus, it is gluten-free so anyone with gluten allergy or intolerance can enjoy it without any worries.
But what about the “cheese”? Fear not! This recipe uses vegan cheddar cheese that gives it a rich, cheesy flavor that will leave your taste buds tingling. It’s made from plant-based ingredients that are free from dairy, so everyone can enjoy it without fear of digestive troubles.
This dish is not only easy to whip up, but it also makes enough for leftovers so you can have a quick and satisfying meal on busy weeknights. The best part? You only need one pot to cook everything in which means minimal dishes to clean- score!
It’s perfect for any occasion – whether you’re serving it as an entrée or as a side dish, your whole family will love this comforting pasta dish. And if you’re hosting a dinner party, impress your guests by serving them this guilt-free indulgence that they won’t stop raving about.
So, if you’re looking for an easy and scrumptious pasta recipe that is gluten-free, vegan and packed with healthy veggies then this Vegan Veggie and “Cheese” Pasta recipe is for you!
Ingredient List
Here are the ingredients you’ll need for this delicious vegan veggie and “cheese” pasta (gluten-free) recipe:
Pasta and Vegetables
- 8oz gluten-free Rotini Pasta
- 1 yellow onion, chopped
- 2 zucchinis, sliced
- 1 cup grape tomatoes, halved
Vegan Cheese Sauce
- 1 cup oat milk
- 1/4 cup nutritional yeast
- 1/4 cup vegan cream cheese or goat cheese substitute
- 2 heaping tablespoons of pesto sauce
Optional Add-ins
- Broccoli florets
- Spinach or mushroom
Make sure to gather up all your ingredients before starting. You don’t want to be caught off-guard midway through the recipe.
The Recipe How-To
Now comes the fun part – let’s jump into the cooking process! In this section, I will guide you through the step-by-step instructions and techniques for making this delicious Vegan Veggie and “Cheese” Pasta.
Ingredients:
- 1 pound gluten-free rotini pasta
- 2 tablespoons olive oil
- 1 medium-sized diced yellow onion
- 1 pint sliced grape tomatoes
- 2 sliced and diced medium-sized zucchini
Step-by-step Instructions:
- Begin by boiling salted water in a large pot over high heat. Add pasta to boiling water, reduce heat to medium-low and stir occasionally until al dente. Drain pasta.
- While the pasta is cooking, in a large skillet, heat olive oil over medium-high heat until it shimmers. Add onion and cook until golden brown.
- Add zucchini and tomatoes to the skillet, mix well with onions and cook for around 5 minutes until tender.
- Reduce heat to low; add pasta to skillet and stir well.
- Pour vegan cheese sauce over the top and mix all ingredients gently until they are evenly coated with sauce.
Vegan Cheese Sauce
- ½ cup oat milk or any other nondairy milk
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- 2 tablespoons cashew butter or any other nut butter
- Salt and pepper for seasoning
Here are the easy steps to prepare Vegan Cheese Sauce:
- Combine all ingredients in a blender or food processor until smooth.
- Heat mixture in a small pot over low-medium heat, stirring continuously, until it thickens.
Enjoy your creamy, velvety Vegan Veggie and “Cheese” Pasta hot, paired with vegetable salad, roasted broccoli or even as a standalone dish!
Substitutions and Variations
This vegan veggie and “cheese” pasta recipe is versatile, so don’t be afraid to experiment with substitutions and variations! Whether you have a food allergy, dietary restriction or simply want to mix things up, there are many ways you can make this recipe your own.
Here are some ideas:
– Gluten-free pasta: If you’re not a fan of rotini pasta or need to avoid gluten, feel free to use any gluten-free pasta that you prefer. Brown rice pasta, quinoa pasta or chickpea pasta would work well. Just remember to follow the package instructions for cooking times.
– Different veggies: This recipe is perfect for using up whatever veggies you have in your fridge. You can substitute or add any vegetables of your choice, like broccoli, mushrooms, spinach, bell peppers or carrots.
– Vegan cheese: The recipe uses cheddar-style cheese shreds made from plants, but feel free to use any vegan cheese you like. Mozzarella-style shreds or cream cheese would taste great in this dish.
– Creamy sauce: Oat milk is used to make the creamy sauce in this recipe, but you can also use almond milk or soy milk if you prefer.
– Pesto pasta: To switch things up, try adding some homemade pesto sauce with basil, garlic and pine nuts instead of the creamy cheese sauce.
– Italian pasta bake: For a slightly different take on this recipe, try omitting the veggies and adding cooked spaghetti noodles instead. Use an Italian-style tomato sauce with herbs like oregano and basil.
Remember that cooking is all about experimentation and personalization. Don’t be intimidated to try new ingredients or techniques – you might just discover a new favorite recipe along the way.
Serving and Pairing
Serve this vegan veggie and “cheese” pasta hot right out of the oven for best taste and texture. It makes a great main dish for dinner, but it also works well as a side dish to complement a variety of other dishes.
If you’re looking to add some extra greens to your meal, try pairing this scrumptious pasta with a fresh spinach salad. The combination of the warm pasta and crisp salad provides a great balance of textures and flavors. You could also serve it alongside grilled chicken or fish for some added protein.
If you’re feeling adventurous, consider pairing this pasta with a red wine that has hints of cherry or cranberry. Alternatively, if you prefer white wine, choose one with bright citrus notes to complement the zucchini and grape tomatoes in the dish.
For a non-alcoholic option, try serving this pasta with sparkling water infused with slices of lemon or cucumber. This refreshing drink complements the warmth and comfort of the dish perfectly.
No matter how you choose to serve and pair this vegan veggie and “cheese” pasta, it’s bound to be a hit with everyone at the table!
Make-Ahead, Storing and Reheating
Preparing food in advance is always a good idea, especially when it comes to busy weekdays. Fortunately, this vegan veggie and “cheese” pasta recipe can be made ahead of time, stored and reheated for later use.
To make ahead, follow the recipe as directed and allow the pasta to cool completely. Transfer the pasta to an airtight container and store it in your refrigerator for up to 3-4 days. You can also freeze the pasta for up to 1 month, but it’s important to thaw it completely before reheating.
When reheating, you can do this on stovetop or in the oven. If reheating stovetop, add a small amount of water or oat milk to help prevent the pasta from drying out while it heats up. Heat on medium heat until heated through while stirring occasionally.
If reheating in the oven, preheat your oven to 350°F (180°C). Add a little bit of water or oat milk to the pasta before you cover it with foil and put it back in the oven. Allow it to bake for about 15-20 minutes until heated through.
The taste of this vegan veggie and “cheese” pasta doesn’t change even after storing and reheating. With these handy tips, you can now enjoy this delicious meal without any hassle or stress.
Tips for Perfect Results
Are you ready to make the ultimate vegan and gluten-free veggie pasta? Check out these easy tips on how to get the best results!
1. Cook the pasta right:
Make sure you cook your pasta according to the package directions, using plenty of salted water. Remember, the cooking time will depend on the type of pasta you’re using. Also, don’t forget to reserve some of the cooking water before draining it. This will help you later in case your pasta needs extra moisture.
2. Don’t overcook your veggies:
No one likes mushy veggies in their pasta. To avoid this, cook them until they are firm but cooked through. Keep an eye on them while they cook to make sure they don’t turn out too soft.
3. Make a smooth and creamy sauce:
To achieve a creamy and smooth sauce, blend your ingredients using a high-power blender until it is completely smooth. If you have leftovers or prefer a thicker consistency, simply reheat your sauce and add a touch of oat milk or vegetable broth to make it creamier.
4. Mix everything thoroughly:
Once you have prepared all your ingredients, mix them together really well to ensure that every bite has a good mix of vegetables, pasta and sauce.
5. Add toppings for extra flavor:
For an even tastier dish, top it with some grated vegan cheddar cheese or goat cheese crumbles (if dairy-free isn’t an issue), tomato slices, chopped basil, or even bread crumbs.
6. Serve immediately:
This dish is best served fresh and hot straight off the stove! The level of creaminess may decrease as it cools down.
By following these tips, you’ll be able to create a delicious and healthy dish for yourself or loved ones in no time!
Bottom Line
In conclusion, this vegan veggie and “cheese” pasta recipe is not only delicious but also healthy and easy to make. With simple substitutions and variations, you can customize this recipe to fit your dietary needs and preferences. You can serve it as a main course or side dish, pair it with your favorite salad or bread, and even make-ahead, store, and reheat it for a quick meal anytime. Whether you are gluten-free, dairy-free, vegan, vegetarian or just looking for comfort food that is good for you, this pasta recipe will definitely satisfy your cravings and nourish your body. So go ahead and give it a try! Your taste buds and the whole family will thank you for it.
Vegan Veggie and “cheese” Pasta (Gluten Free) Recipe
Ingredients
- 1 1/2 cups brown rice rotini pasta (I like Lundberg's pasta, their penne and macaroni work well too)
- 3 ounces vegan soy cheddar cheese (I prefer Vegan Gourmet, it melts well in this recipe)
- 2 cups zucchini
- 12 grape tomatoes (you can use a red slicer but I hate tomato "guts", the skins work better with this recipe anyways)
- 1 cup yellow onion
- olive oil
- water
Instructions
- In a small pan bring 3 or so cups of water to a boil (it is a good idea to gut veggies to preference while waiting for the water to heat, I hack the tomatoes into itsy bitsy pieces). Let olive oil heat in a sautee pan.
- Add pasta to boiling water. Add veggies to sautee pan, cook for 5 minutes stirring occasionally then shred the soy cheddar over the veggies and mix in well. In 2-3 minutes the cheese should be almost liquid and should evenly coat all of the vegetables.
- Cook pasta to desired texture, strain, and place in bowls.
- Top pasta with cheese and veggies, mix together, serve hot. (A pinch of garlic salt is wonderful as well).
Add Your Own Notes
Nutrition
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