Holy mackerel, Andy! (as my father used to say) This is another winner from The Ultimate Uncheese Cookbook. It’s cheezy, tasty, and creamy comfort food that I guarantee you’ll love. Not only that, it’s simple to make. The recipe also gives you ideas to add more protein such as 1-3/4 C chickpeas, 1/2 lb smoked or seasoned cubed tofu, cubed tempeh, or seitan. I went with a couple of sliced Tofurky hot dogs—Field Roast sausages would also be a great option. The recipe makes enough to feed a crowd of 6-8, so it’s great for get togethers. I highly recommend making the Parmezano Sprinkles for this, too—they’re a great addition.
1 lb spaghetti, broken in half
2 Tbs olive oil
4 C thinly sliced mushrooms
1 red bell pepper, finely diced
1 C flour
4 C nondairy milk (I used almond milk)
1/2 C nutritional yeast flakes
1 Tbs onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 C frozen peas, thawed (I left these out since I didn’t have any)
1/2 to a cup of Parmezano Sprinkles
Preheat oven to 350. Cook the spaghetti according to package instructions. Drain and transfer to a large bowl. Meanwhile, in a large skillet, heat the oil and saute the mushrooms and bell pepper until tender.
Combine the flour, 2 cups of the milk, nutritional yeast, onion powder, garlic powder, and salt in a blender. Blend until smooth, then pour over the mushroom mixture. Add the remaining 2 cups of milk. The recipe says to remove from heat, but I just turned it to low. This is when I added the Tofurky hot dogs, too. Constantly stir it as it will begin to thicken and bubble within a couple of minutes.
Combine it with the spaghetti.
Pour it into a lightly greased 4-quart baking dish, top with the Parmezano Sprinkles, and bake for 35 minutes, or until golden brown. Serve immediately and enjoy!
- Pasta, Main Dishes