This super quick and easy cheesy pasta meal is a family favourite packed with plant-based goodness and flavours. Perfect for fast, no-fuss mid-week dinners. Our cheesy pasta recipe is a nice alternative to boxed cheesy pasta.
400gramsmacaroni or elbow pasta[or your preferred shape/or go with gluten-free pasta]
450gramsbroccoli[1 medium head of broccoli, chopped into small florets, peel the stalk and dice, and chop any leaves. Can also replace with frozen broccoli]
2teaspoonsonion powder[or granules]
2teaspoonsgarlic powder[or granules]
700mililitresplant-based milk[use one that copes well with heat, we like to use unsweetened soya or oat milk]
1litrevegetable stockboiling, use 1 stock cube/2-3 teaspoons stock powder/paste or half water and half ready-made vegetable stock
Add after pasta cooked:
55gramsnutritional yeast flakes
55gramsdairy-free cheese[grated, or replace with extra yeast flakes to taste]
1tablespoonwhite miso paste
Optional garnish:
4spring onions [green onions]sliced, or replace with a bunch of sliced chives
Instructions
Add the macaroni and broccoli to a non-stick pot.
400 grams macaroni or elbow pasta, 450 grams broccoli
Pour in the vegetable stock and plan-based milk. If you start with hot or boiling vegetable stock it will reduce the time it takes for the pasta to come to the boil.
Reduce the heat and simmer gently until the pasta is just cooked. Check the pasta package for specific cooking times for the type of pasta you are using.
Stir frequently to ensure the pasta doesn't stick to the pot.
Once the pasta has cooked, switch off the stove-top ring heat. Add the nutritional yeast flakes, dairy-free cheese, white miso paste, and pour in an extra 125ml/ ½ a cup of plant-based milk. Stir well ensuring the miso paste is fully mixed through.[to make it easier to stir through the miso paste you can dissolve it into the extra 125ml of milk before adding both to the pasta, rather than add both separately]
Season with enough salt and pepper to bring all the flavours together.
If necessary, add extra milk to thin the sauce and heat the pasta up over a low heat, stirring frequently.
Serve with sliced spring onions or chives scattered over. A crisp salad and some crusty bread are ideal accompaniments.
4 spring onions [green onions]
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary. For less sodium choose a lower salt vegan stock.
The grated vegan cheese is optional and can be omitted. Instead you can add extra nutritional yeast flakes to taste and perhaps add ½ teaspoon turmeric powder or ½-1 teaspoon of mustard powder [such as Coleman's] at the beginning of cooking for extra cheesy flavours]
Leftovers can be stored in the fridge, for up to 3 days, covered.
Reheat leftovers by adding to a pan with some extra milk to thin the thick sauce. Bring to a simmer, lower the heat, and stir frequently until piping hot. Or reheat within a microwave.
Leftovers are tasty served with a baked potato and side salad. Or served over toasted bread for next day's lunch.
For a gluten-free cheesy pasta use a gluten-free pasta shape, gluten-free vegetable stock, and a gluten-free white miso paste.