One’s company, two’s a crowd, and three’s a (pasta) partay! 🍝 Our 3-course cheesy plant-based pasta flight made is everything you need for your next friends night in. 🍷
Vegan Pasta Flight
Rated 4.5 stars by 4 users
Product
Sharp Cheddar
Chipotle Cheddar
Artichoke & Herb
Un-Brie-Lievable
Servings
4 - Servings
Total Time
45 Mins
One’s company, two’s a crowd, and three’s a (pasta) partay! 🍝 Our 3-course cheesy plant-based pasta flight made is everything you need for your next friends night in. 🍷
Ingredients
Mac and Cheese
-
Cooked pasta
- 1 cup pasta water
- 1 wedge of Nuts for Cheese Sharp Cheddar
- 1 wedge of Nuts for Cheese Chipotle Cheddar
- Salt and pepper to taste
Spring Veggie Pasta
-
Chickapea spaghetti
- Few cloves garlic, chopped
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 can crushed San Marzano tomatoes
- Fresh basil
- Salt and pepper to taste
- Few glugs of red wine
- 1 wedge of Nuts For Cheese Un-Brie-Lievable
Pesto Pasta
-
1 cup loosely packed basil
- 1 tsp salt
- 3-4 cloves garlic
- 1/2 avocado
- 1 wedge of Nuts for Cheese Artichoke & Herb
- 1 lemon (juice)
- 1/4 cup olive oil
- Ground pepper to taste
- Plant based pasta
Spring Vegetables
-
1 lb fresh asparagus
- ¾ lb fresh green beans
Directions
Mac and Cheese
Boil your pasta and keep aside about 1 cup of pasta water for the cheese sauce
Drain the water and add both wedges of Sharp Cheddar and Chipotle Cheddar to the warm, cooked pasta
Mix until it gets melty and creamy
Spring Veggie Pasta
Heat oil in a pan
- Sauté chopped garlic until fragrant. Add tomato paste and mix well.
- Add crushed tomatoes, red wine, and fresh basil
- Add 1 wedge of Nuts For Cheese Un-Brie-Lievable
- Let it simmer until creamy
- Add the cooked Chickapea Spaghetti to the pasta sauce
- Mix well and serve hot
Pesto Pasta
In a blender, combine all pesto sauce ingredients
- Cook and drain the pasta.
- Pour the pesto mixture over the pasta and mix until well combined
- Sauté spring vegetables of choice and place on top of the pasta
- Serve hot with spring vegetables and enjoy!
