Ingredients:
➜ 350g rigatoni or any other short pasta, cooked
➜ 1 1/2 cups Natura’s Oat Milk
➜ 1 cup vegan mozzarella cheese
➜ 1 cup vegan cheddar cheese
➜ 1/2 cup vegan parmesan cheese, plus more for topping
➜ 1/4 cup reserved pasta water
➜ 2 tbsp vegan butter
➜ 1 1/2 tbsp all-purpose flour
➜ 3 garlic cloves, minced
➜ 1/2 cup vegan chicken broth or vegetable broth
➜ 4 tbsp nutritional yeast
➜ 1 tbsp Dijon mustard
➜ 1 tbsp onion powder
➜ 1 tbsp Italian seasoning
➜ 1 tsp lemon juice
➜ Black pepper, to taste
➜ Salt, to taste
➜ Parsley for garnish (optional)
Instructions:
- Cook the pasta according to package instructions. Do not overcook; the pasta will continue cooking in the oven.
- Preheat the oven to 350°F.
- In a medium-sized saucepan, melt the vegan butter. Add in the garlic and sauté on medium-low heat until fragrant.
- Add the flour and whisk to create a thick roux.
- Gradually pour in 1 cup of Natura’s Oat Milk, whisking continuously to ensure a smooth sauce.
- Add onion powder, nutritional yeast, Dijon mustard, lemon juice, Italian seasoning, salt, and pepper to taste. Whisk until everything is incorporated.
- Mix in the broth, reserved pasta water, and the remaining oat milk. Continue to whisk.
- Stir in 1/2 cup each of vegan mozzarella, cheddar, and parmesan cheeses. Cook, continuing to whisk, until the cheeses have melted.
- Combine the sauce with the cooked pasta, ensuring the pasta is well-coated.
- Transfer the pasta mixture to a small or medium-sized oiled baking dish. Sprinkle with the remaining cheeses and some freshly ground black pepper.
- Bake for 25-30 minutes, or until the cheeses are fully melted and the top is golden brown. Allow it to rest for 5-10 minutes before serving.
- Garnish with extra vegan parmesan cheese and parsley, if desired.
- Enjoy!
