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Kathy's Cheeze, Peas & Pasta
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Total Time: 30 min

Active Time:

Makes: 6 servings

This is an easy, vegan comfort food recipe your whole family will enjoy. I decided to add a few peas to my “Mac ’n Cheese” recipe today – but instead of using macaroni I decided to use orecchiette pasta because I love peas and orecchiette together. The way the bright green peas settle into little nooks and crannies – so delicious and elegant. Plus I love saying “orecchiette”.

Get all the flavor and coziness of real Mac ’n Cheese without all the unhealthy calories and fat. This Nutritional Yeast/Sweet Potato “cheeze” sauce is packed with cravable, creamy flavor.


  1. 1Place your sweet potato in the oven or microwave to cook through.
  2. 2Start a pot of salted water boiling on the stove. Add your pasta when boiling. Cook pasta for about 8-10 minutes–or until tender. In a large bowl combine: soy milk, mustard, spices, nutritional yeast, maple, salt, vinegar and oil. Stir well until dry ingredients blend into liquid…
  3. 3Check on your pasta and drain when ready. Pour drained pasta into another large bowl. I like to toss the freshly drained pasta with a drizzle of EVOO and a dash of nutritional yeast flakes. (reserve 3 Tbsp pasta water, optional)
  4. 4Grab your sweet potato and remove skin. Add it to the sauce. You can now a) mash by hand very well. Or b) Add the potato and sauce to a food processor and blend until smooth. Add the blended sauce to the pasta and toss well.
  5. 5Heat up your frozen peas in the microwave or stove top. I like to toss mine with a tiny dollop of vegan butter and plentiful black pepper.
  6. 6Plate you pasta and pour about 3/4 cup of peas over each plate of pasta. Sprinkle some cayenne spice on top for a nice burst of heated flavor. Garnish with fresh chopped parsley or basil.
  7. 7Serve! Leftovers are delicious as well…

Member recipes are not tested by the CHOW food team.

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