‘Chicken’ Nacho Cheese Pasta

Hello Beans

This is a super exciting recipe for something I made up on a whim this evening. It’s probably the best Macaroni Cheese I’ve ever eaten. It’s soooo good! Obviously, it’s not that healthy as it is Macaroni Cheese :p (500 calories per serving) but it’s so worth the calories.

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Disclaimer – As always you don’t have to make it exactly to the recipe. Change things as you wish. Use different meat alternatives, add more or less of something etc. Have fun with it. 

Ingredients (Serves 4)

320g Pasta or Macaroni
1/2 tbsp Wholegrain Mustard
Tofurky Roasted Chicken Pieces (full pack)
Violife Soft Cheese (1 tub)
3 Sticks of celery
3 Medium tomatoes
1 tbsp Plant Based Margarine (I use Vitalife)
80g Violife Cheddar or another plant-based alternative
50-100g of Nooch (Nutritional Yeast)
1 tsp Parsley
1/2 tsp Chilli Flakes
1/2 tsp Tumeric
1 tsp Italien Herbs
2/3 tsp Paprika
Salt & Pepper

Method

Finely chop the celery and fry in a little water for 10 minutes.

Cook the pasta in a separate pan at this point.

Add the tomatoes and fry for another 5 minutes until everything is soft.

Add the Margarine, stir. Then add all of the herbs and the soft cheese.

Cook on a low – medium heat for the cheese to melt. If you like you can add a little hot water at this point to help it along.

Once your soft cheese has melted add the grated cheese and wait for that to melt.

Then, add your Nooch (Nutritional Yeast) I used 100g as I love the stuff. It will make your sauce go quite thick so add some water until it’s the desired consistency and leave it to simmer for 5 minutes.

Finally, drain and rinse your pasta and add it to your sauce.

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Ta’dah. Vegan Chicken Nacho Pasta

A great bowl of comfort 🙂

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Enjoy Beans