Cooking time: 15 minutes and it is so much better for you than a prepackaged version. The recipe swaps out normal pasta for quinoa pasta and replaces gluten-laden bread crumbs with quinoa puffs

Recipe is vegan, dairy-free, soy-free, and gluten-free.


2 1/2 cups of quinoa pasta

1 cup peeled/diced yellow potatoes (equates to about 2 small potatoes)

1/4 cup peeled/diced carrots (equates to about 1/2 of a carrot)

1/3 cup chopped onion (equates to about 1/4th a small onion)

1 clove of garlic

3/4 cup water (preferably use liquid from pot of boiled veggies)

1/2 cup raw cashews

1/2 cup coconut milk

2 tablespoons nutritional yeast flakes

Juice from 1/2 lemon

1 teaspoon truffle salt (or more to taste)

1 pinch paprika and 1 full pack of quinoa puffs (blended in a food processor until breadcrumb texture is achieved)


The pasta part is easy. Just add pasta to boiling water and boil for 6 minutes until al dente. Put in strainer and set aside (I drizzled a tad bit of olive oil and a sprinkle of salt to keep the pasta from sticking together).

The vegan cheese takes about 15 minutes to make. Add potatoes, carrots, onions and garlic to pot of boiling water and boil for 10 minutes. In the meantime, add cashews, coconut milk, yeast, lemon, salt, paprika to a blender. Spoon 3/4 cups of boiling water from the liquid from pot of boiled veggies. Then add the veggies themselves (use a slotted spoon or strainer to remove veggies from pot). Blend until the mixture is liquified. Add more salt depending on taste. The vegan cheese tastes magically like real cheese.

Fold the vegan cheese into pasta. Liberally sprinkle sea salt truffle quinoa puff bread crumbs on top. The truffle flavor really makes the dish!

Source: I Heart Keenwah

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