Cheesy Chilli Crisp Pasta
Directions
- 1Put a pan of water on to boil and cook your pasta according to the packet instructions until al dente.
- 2Pop your silken tofu and soy milk into a blender and blitz for a few seconds until smooth.
- 3Throw the margarine into a pan over a medium heat until melted, then whisk in the flour and, once combined, pour in a little of the soy/tofu liquid while whisking to make sure the sauce is smooth.
- 4Keep adding a little of the liquid at a time until it’s all whisked in and you have a nice smooth sauce.
- 5Bring the sauce to a low simmer and add the nutritional yeast, ACV, garlic and onion granules to the sauce and whisk until the nutritional yeast is dissolved and combined.
- 6At this point if the sauce looks too thick, add a little of the pasta water to loosen it up.
- 7Finish the sauce by adding the chilli crisp, but only stir it a few times if you want that nice marbled effect like in the video.
- 8You can either stir the cooked pasta into the sauce directly in the pan, or mix it in the bowl.
- 9Then top with plenty of 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
panblender
Tips
- For a marbled effect, stir the chili crisp only a few times.
- If the sauce is too thick, add a little pasta water to loosen it.
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