Craving cheese? Curl up with a bowlful of soul-soothing, “cheese-covered” noodles. Instead of milk-based cheese, which many healthy foodies would rather avoid, this vegan pasta recipe uses a combination of nutritional yeast and dairy-free cheddar shreds to top brown rice fusilli and marinara sauce. You end up with a cheesy, creamy pasta dish that fits right into your health and diet goals. Ready to dig in? Say cheese!
1 box Explore Cuisine Brown Rice Fusilli or Penne
1 jar Rao’s Homemade Marinara Pasta Sauce
1-1/2 cups water
1 tomato, diced
1 tsp. dried oregano
1/4 tsp. Redmond Garlic Salt
1/4 tsp. Redmond Onion Salt
1/4 cup + 2 Tbsp. Bragg Nutritional Yeast
1/2 cup Daiya Cheddar Style Shreds
- In skillet, combine all ingredients except for the cheddar style shreds. Cover and simmer for 20 minutes. In the last few minutes of cooking, add the shreds and let them melt over the pasta.
- To serve, sprinkle with additional oregano.