Who doesn’t love pasta with a simple, creamy cheeze sauce?
I love spending time in the kitchen; it’s where I find my zen. But there are definitely times when I just want to make something quick and simple, without putting forth a boatload of effort. On these days, I’ll pull out recipes like this Pasta & Cheeze sauce.
When I make this, I will generally use a store bought cashew cream cheese like Calgary-based favourite [Prana Kitchen 111]. One that’s especially delicious is their Dill Pickle cheeze, but honestly any flavour is good. If you’re not familiar with Prana Kitchen, you can find more info on their [Facebook Page] and you can find a selection of their cheezes (and other products) at [Heart’s Choices]. ( #notsponsored 😛 )
This recipe would probably work well with vegan cream cheezes that aren’t cashew based, but since I’m not partial to them I’ve never tried. If you decide to give it a shot, please post your results (and the brand you used) down in the comments. 🙂
Use whatever dry regular or gluten-free pasta you like with this recipe. You could sub the fresh garlic and onion for a 1/4 tsp each garlic and onion powder, if that’s what you have on hand. If you use macaroni, this recipe also makes a brilliant mac & cheeze. Enjoy! 🙂
Pasta and Cheeze Sauce
- 2 cups dry pasta
- 1 tbsp vegetable oil
- 1/3 cup red onion, minced (or 2 shallots, if you have them)
- 1 clove garlic, minced or grated
- 2 tbsp cashew cream cheeze (like Prana Kitchen 111's cashew cheeze)
- approx 1/4- cup non-dairy milk added a tablespoon at a time
- salt (to taste)
Cook pasta according to package directions. After draining, rinse quickly with lukewarm water (to prevent it from clumping together) and set aside.
In the same saucepan, warm the vegetable oil over medium heat, then add the red onion. Cook until the onion is translucent, about 5-7 minutes. Add garlic, and cook for an additional minute.
Add a couple tablespoons of the non-dairy milk, then the cashew cheeze. Stir until combined, adding more milk to thin, a tablespoon at a time, until it is a creamy sauce consistency, about 1/4 cup milk total. Add pasta, toss to coat. Taste, and add salt as needed. Serve immediately.