Mac & peas? Yes, please! Ever since I turned vegan, I’ve been experimenting with different versions of mac & cheese. There are many ways to make it, and I love my perfect vegan mac & cheese recipe made with cashews. But I’ve turned out a real quick version that doesn’t involve soaking nuts or blending a thing!
This super scrumptious mac & peas is still really creamy, kinda cheesy, and cute with little green peas in it. I dig it with freshly ground black pepper for a zesty kick too. Also have I mentioned I love peas?! I throw them in everything. So hot tip, always have a big bag in your freezer.
You can make this for dinner in about 8 to 10 minutes or however long it takes ya to boil the noods.
mac & peas
This is a classic hot for food recipe and will become a regular in your weekly meal rotation!
- 1 x 454g pkg Tinkyada Brown Rice Spirals (or about 5 cups of noodles of your choice)
- 1/4 tsp sea salt
- 1 C frozen peas
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil (optional)
- 1 tbsp mellow white miso
- 1 tbsp gluten-free tamari
- 1 garlic clove, minced
- 1 C pasta water (reserved from boiling pasta)
- fresh cracked black pepper, to taste
Bring a large pot of water to a boil with sea salt.
In a dish mix together tahini, lemon juice, olive oil, white miso, nutritional yeast, tamari, and garlic. Set aside.
Once the water is at a rolling boil, add in brown rice pasta and cook for approximately 10 minutes or until al dente. Add frozen peas to the boiling water during the last minute of cooking.
Reserve 1 cup of pasta water right before draining. Then drain the pasta and peas. Do not rinse, and put the noodles back in the large pot.
Add the sauce and a 1/2 cup of pasta water to start and stir to combine with the noodles and peas over low heat on the stovetop. Stir constantly to allow the noodles to get coated, adding more pasta water as necessary to create a creamy consistency. Don't heat for longer than 2 to 3 minutes.
Top with fresh cracked black pepper and serve immediately.
Find the Tinkyada Brown Rice Spirals used in this recipe.