{Eco-Tutorial} Creamy Vegan Pasta

For the last week I have been doing a lot of experimenting in the kitchen. I had to take all dairy out of my diet, so no more mac & cheese for me.   Then I came up with this recipe and my mac & cheese was back but in a different and unexpected way.

Ever since I can remember I have had green peas in my macaroni and cheese. I loved it, and my mom loved it because I was getting some veggies in! Here’s a vegan and dairy free alternative to the old boxed mixes.

Ingredients:

• 1 cup brown rice pasta (I like Tinkyada brand)
• 1/2 cup frozen green peas
• 2 tablespoons coconut milk (So Delicious brand)
• 1 tablespoon oil (I use sunflower oil)
• 1/2 teaspoon garlic powder
• 1 teaspoon salt (you will use 1/2 teaspoon in 2 different steps)
• 1/2 teaspoon pepper

Preparation:

Bring about 2 & 1/2 cups of water to boil in saucepan. Add 1/2 teaspoon salt and pasta to water. Mix in frozen peas in the last minute of cooking to defrost. Strain & rinse pasta and peas when cooked to your liking. Pour oil into a frying pan and put on medium heat. Mix in pasta and pea mixture, 1/2 teaspoon salt, pepper, and garlic powder. Stir occassionally and fry up the pasta until at a desired brown color (I like mine lightly pan fried). TAKE PAN OFF HEAT and add coconut milk. Put pan back on burner and stir until pasta and peas are coated with the coconut milk. The coconut milk will reduce a bit and make a creamy sauce.

Enjoy!

So, I have a little challenge for you. Since I reinvented one of my childhood favorites (boxed kraft mac & cheese) who thinks they can redo one of theirs to suit their dietary needs?