Today – you get to meet my new obsession. Well, I will confess. We have been besties for about three months.
But, I NEED to confess my love for this recipe. So, YOU can enjoy this adaptable vegan roasted vegetable pasta recipe.
Maybe she’ll be your new favorite?
This cheesy vegan pasta recipe is adapted and modified from Minimalist Baker.
How to make cheesy vegan pasta with grain free fettuccine
I’m obsessed with Cappello’s products. Have you tried them?
The fettuccine noodles are made from almond flour, cage-free eggs, tapioca flour, xanthan gum, and sea salt.
They are gluten-free, grain-free, soy free, dairy-free, and non-GMO.
This is the only grain free pasta that I genuinely enjoy, and thankfully Amazon can ship Cappello’s straight to your door.
I started using nutritional yeast about a year ago, and I love the concept. Nutritional yeast makes it easier to enjoy your favorite cheesy dishes without the dairy. It adds a cheesy and nutty flavor to your recipes.
Bob’s Red Mill Nutritional Yeast is high in fiber, protein, and B-vitamins.
Bob’s Red Mill Large Flake Yeast is also vegan, vegetarian, gluten-free, paleo, and kosher. In addition to using nutritional yeast in this cheesy vegan pasta recipe, you can add it to popcorn, kale chips, and potatoes.
Do you use Bob’s Red Mill Large Flake Yeast? Share your BEST recipes! I want to see them.
Buy Bob’s Red Mill Large Flake Yeast on Amazon.
You need to use several kitchen tools to make this recipe. But, you can easily rinse them with hot water and throw them in the dishwasher.
I’ve made this recipe with a stainless steel skillet and a non-stick skillet. So, you can grab either one. Then, grab a large pot to boil the pasta. Adding roasted vegetables to this homemade sauce is optional. But, I roast the vegetables on a foil-lined baking sheet.
Do you have a blender? I use my Vitamix to blend the ingredients to make the sauce. But, you don’t need a high powered blender to get this sauce on the table. All of the ingredients are very soft and warm.
However, if you’re in the market for a blender, I highly recommend the Vitamix Professional Series 750 Brushed Stainless Finish with 64-Oz. Container.
This cheesy vegetarian pasta is: vegan, gluten-free, vegetarian, roasted, spicy, flavorful, garlicky, creamy, and hearty.
Are you ready to make this recipe? Let me know how it turns out. I’ll be waiting…
If you loved vegan cheesy pasta recipe, try these gluten-free recipes:
And, these grain-free recipes are favorites on Chew This Up:
If you’re still hungry, try these dairy-free recipes:
If you try this vegan cheesy pasta recipe, let me know. You can leave a comment or take a quick photo and tag it #glutenfreeanytimeanywhere on Instagram.
A creamy vegan roasted vegetable pasta recipe. And, the leftovers are useable and delicious.
4 cups broccoli florets or Brussels sprouts
4 Tablespoons olive oil
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried chipotle chili flakes
3 tablespoons olive oil
4 cloves garlic, chopped
1/3 cup dry white wine
4 Tablespoons cornstarch
1 ¾ cup unsweetened unflavored almond milk
4 Tablespoons nutritional yeast
¾ teaspoon salt
¼ teaspoon ground pepper
2/3 cup – 1 cup grated vegan parmesan cheese
9 ounces fettuccini or 12 ounces penne, (recommend Cappello’s fettucini gluten-free and grain-free)
- Heat the oven to 450° degrees F.
- Bring a large pot of salted water to a boil.
- Toss broccoli or Brussels sprouts with olive oil, salt, pepper, and chili flakes on a foil-lined rimmed baking sheet. Transfer baking sheet with vegetables to the oven, toss after 5 minutes and cook for 5 more minutes.
- Heat a large skillet over medium heat. Once warm, add oil and garlic, saute for two minutes, or until light brown. Add wine, saute for 3 minutes, until wine has reduced by half. Add cornstarch and whisk, then add almond milk, and whisk the mixture. The mixture will be thick and clumpy. Transfer the mixture to a blender, add nutritional yeast, salt, pepper and cheese. Blend on high until smooth, about two minutes. Taste the sauce, and adjust the flavor, if needed. Transfer the sauce back to the skillet. If you want a thick sauce, heat sauce over low-medium heat for a few minutes. Then, turn heat to low.
- Cook pasta noodles according to the package instructions. Remove vegetables from the oven and transfer to the sauce. Drain pasta and transfer to sauce. Toss pasta using spoons and serve immediately.
Kitchen Tools – Large Pot, Nonstick Quarter Sheet or Half Sheet Pan, 12” Skillet, Blender or Vitamix
Notes – Premeasure the almond milk and cornstarch to make the cooking process easier. Chop the broccoli into evenly sized broccoli florets to ensure even cooking. Chop the brussels sprouts in half before roasting. You can use parmesan cheese with dairy.
Source – The recipe was adapted and modified from Minimalist Baker Vegan Garlic Alfredo Pasta with Brussels Sprouts
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