Hello, friends! It’s been a long, long time since my last post and for this, I apologize! Life has been overwhelmingly busy with work, with friends, with my newly adopted crippled hamster (yes, a hammy!), and with studying for the veterinary technician national exam. There have also been some recent changes to the way I feel comfortable creating recipes so, finding myself in the recipe writing, experimenting, and cooking “mode” is rare. Hopefully for all, posting this recipe will help me get back to form. So, as you can imagine, with the precious little time I have to cook for myself, when I do cook, it’s almost always easy, filling comfort food. Usually that means a massive, loaded salad, but every once in a while, it’s a pasta dish. I love pasta almost as much as I love casseroles and anything that requires an oven to cook.
Recently, I posted a photo of the less involved version of my Sweet Potato Baked Mac N Cheese on my personal Facebook page that got quite a bit of attention and requests for the recipe so, here it is, folks! This is a “staple” recipe in my book and one that I turn to whenever I need something quick and filling and good enough for lunch the next day. As far as I’m concerned, it gives its maddeningly unjust, sad, and fat laden dairy counterpart a swift kick in the arse–mostly because it’s free of animal exploitation (awesome!), and obviously because it’s delicious. Feel free to add vegan sausage, hot dogs, or broccoli–if you’re so inclined–to make it more hearty. I also recommend adding crisp tempeh bacon or barbecue spices if you like, to make it more “smokey.”
Until we meet again…enjoy!
(makes about 8 cups; 4 servings)
2 cups elbow pasta
6 cups plus 3 tbsp water, divided
1 tbsp vegan butter
1 and 1/4 cup almond milk
1/2 cup nutritional yeast
2 tbsp agave
1 tbsp fresh lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp chipotle chili pepper
1/2 to 1 tsp salt
freshly ground black pepper, to taste
2 tbsp cornstarch
1 cup frozen peas, thawed
In a medium saucepan, bring 6 cups of water to a boil. Add the pasta and cook until al dente. Remove from heat, drain, and add the vegan butter and peas, mix well and cover.
In a small bowl combine the cornstarch and 3 tablespoons of water to make a slurry. Set aside. In a medium sized bowl, combine all the ingredients for the sauce. Start with 1/2 teaspoon of salt and then add more later during heating, if necessary. Mix all ingredients well then stir in the cornstarch slurry. Heat over medium heat, stirring constantly until the sauce thickens, about 5 to 6 minutes. Pour the sauce over the pasta and peas and toss well to combine. Serve hot and enjoy!