Cheesy Chilli Crisp Pasta
Directions
- 1Cook the pasta in a pot of boiling water according to package instructions until al dente.
- 2Blend silken tofu and soy milk in a blender until smooth.
- 3Melt margarine in a pan over medium heat.
- 4Whisk in flour into the melted margarine.
- 5Gradually pour in the blended soy/tofu liquid while whisking until a smooth sauce forms.
- 6Bring the sauce to a low simmer and add nutritional yeast, apple cider vinegar, garlic granules, and onion granules, whisking until dissolved and combined.
- 7Add chilli crisp to the sauce and stir a few times for a marbled effect.
- 8Combine the cooked pasta with the sauce, either in the pan or in a serving bowl.
- 9Serve topped with fresh chives and sesame seeds.
Ingredients
- 200 g pasta
- 2 tbsp margarine
- 1 tbsp flour
- 200 ml soy milk
- 200 g silken tofu
- 0.25 cup nutritional yeast
- 0.5 tsp apple cider vinegar
- 0.5 tsp garlic granules
- 0.25 tsp onion granules
- 2 tbsp chilli crisp
- chives
- sesame seeds
Equipment
potblenderwhiskpanspatulatongsbowl
Tips
- Only stir the chilli crisp a few times if you want a nice marbled effect in the sauce.
- Add a little pasta water to the sauce if it looks too thick.