½cupVegan Meat CrumblesI like Beyond Meat and Impossible Meat
¼cupVegan Cream Cheese
1cupVegan Cheddar Cheese
Fresh Parsley for garnishfinely chopped
In a medium pot, whisk together the water, tomato paste, and vegetable broth and bring to a boil.
Add in pasta and reduce to a simmer. Cook until noodles are al dente (approximately 12-15 minutes) stirring often. Do not drain any excess liquid. There should be approximately ¼ cup of liquid remaining. Set pasta and remaining water aside.
In a separate skillet, sauté garlic and onion over medium heat with olive oil until fragrant.
Add in vegan meat crumbles and heat throughout, for about 5 minutes.
Once heated, add vegan cream cheese, vegan cheddar cheese, paprika, chili powder, and thyme, plus cooked pasta with the extra liquid.
Turn off heat and allow to warm for 3 minutes, mixing well to combine all ingredients.
Option to top with parsley and hot sauce! Enjoy.
Store in an airtight container in the fridge for up to 4 days.You can use any meat crumbles. I have made this recipe with Beyond Meat and Impossible Meat.If you prefer to use non vegan cheese and non vegan cream cheese, you may.If you have an intolerance to garlic, you may omit.To make this recipe gluten free, use GF pasta (and be sure your vegan cream cheese and cheddar cheese are GF).You may sub pepper jack cheese for cheddar cheese.