My quick vegan cheesy pasta is so deliciously cheesy and super quick to prepare!
Prepare my vegan cheesy pasta with macaroni shapes for an amazing plant-based vegan mac an cheese. Otherwise known as macaroni cheese in the UK..
With only a few store cupboard ingredients required its sure to become a family favourite staple.
Kids particularly love this dish!
Its a great source of plant-based protein with about 20g per portion!
Origins of cheesy Pasta
A recipe for cheese and pasta has been located way back in history to a 14th Century medieval English cookbook titled The Forme of Cury where pasta was combined with butter and cheese.
But in 1769 the first recorded recipe for the origin of mac and cheese can be found in Elizabeth Raffold’s book The Experienced English Housekeeper.
Raffold’s recipe sees the macaroni pasta being mixed with a béchamel sauce, sprinkled with cheese and then baked in the oven until golden.
Very similar to today’s traditional mac an cheese!
Nowadays cheesy pasta or mac an cheese are popular everyday meals in the UK, Europe, US, Canada, Australia and New Zealand.
Quick Vegan Cheesy Pasta
Serve with your favourite greens, homemade garlic bread, or even use as a baked potato filling!
For a gluten-free vegan cheesy pasta use gluten-free pasta and make sure your stock is gluten-free also.
- 400 grams pasta 14 oz. I used rigatoni shapes.
- 750 ml plant-based milk 3 cups (250ml cup size) I used soya milk.
- 750 ml water 3 cups
- 45 grams nutritional yeast flakes 3/4 cup
- 55 grams vegan cheese 1/2 cup. Grated. I use Asda free from vegan grated Mozzarella. However this ingredient can be omitted and extra nutritional yeast added if necessary.
- 1 tbsp white miso found in most large supermarkets, UK.
- 2 tsp onion powder
- 1 ½ tsp garlic powder
- ½ stock cube I use vegan Marigold Organic bouillon stock cubes
- Add the pasta, water, milk, stock cube, garlic and onion powder to a pan.Bring to the boil.
- Simmer gently until the pasta is just cooked. Check pasta package for instructions.
- Stir frequently to ensure the liquid doesn't stick to the pan.
- Add nutritional yeast, white miso and plant-based cheese.Mix.Simmer gently for a few minutes to thicken up the sauce.
- Remove from heat and let sit for a few minutes and the sauce will thicken.
- Taste for seasoning and add extra nutritional yeast if needed but likely won't be! Add salt and pepper if needed but I didn't have to.Add an extra splash of plant milk if needed and heat through.
The following nutritional analysis is for guidance only and is not an exact calculation as ingredients vary.
Quick Cheesy Pasta Recipe Notes
- Cheesy pasta will keep fresh in the fridge for 3 days. But I doubt it will last that long!
- I haven’t tried freezing cheesy pasta but I’m sure it would be fine. Defrost before reheating.
- Reheat cheesy pasta by adding a splash of plant-based milk as the sauce will likely have thickened up to coat the pasta. Reheat gently until piping hot.
- I purchase the white miso from Tesco, UK. Here is a link to see which one I used. Its not an ad link!
- As per a traditional mac an cheese you can bake the finished cheesy pasta. Add the finished cheesy pasta to a casserole dish. Maybe add a little extra plant-milk to loosen up the sauce. Top with extra plant-cheese or nutritional yeast. Sprinkle over some whole-wheat breadcrumbs and bake until crispy and golden. Some sliced tomatoes over the top is a yummy addition.
- Serve your cheesy pasta with your favourite green vegetables, baked potatoes or homemade garlic bread.
- Try adding some cheesy pasta to a vegan pizza to create a mac an cheese pizza! It works for CiCis pizza place in the US!
Looking for more plant-based vegan nutritious meals?
Try this classic family favourite Vegan Sausage and Bean Casserole with Sweet Potato and Red Peppers
And this ideal easy fake-away Vegan Mongolian Beef and Broccoli
And this Vegan Chicken Noodle Soup is especially yummy and pure soul comfort food!