Vegan Creamy Walnut Cheesy Pasta

Course dinner, lunch, Main Course
Keyword pasta, vegan
Cook Time 1 hour
Servings 4
Calories 627kcal


  • 2 large carrots
  • 1 tbsp Olive oil for cooking
  • 2 large garlic cloves
  • 4 tbsp nutritional yeast + 1 extra
  • 60 g California Walnuts plus extra for garnishing
  • Salt and pepper to taste
  • Pinch smoked paprika
  • 360 ml water
  • 4 Servings of pasta
  • Optional: Coconut cream


  • Preheat your oven to 200c and roughly chop the carrots.
  • Drizzle these with a little olive oil and season with salt and pepper, then pop them, along with the garlic into the oven to roast for around 40 minutes.
  • Cook the pasta according to the instructions on the packet.
  • Once your carrots are nicely roasted, in a blender combine these with the walnuts, 1/2 cup water, coconut cream, nutritional yeast, the roasted garlic cloves and seasonings and blend.
  • Gradually drizzle in the rest of the water a little at a time until you’re left with a smooth and creamy consistency. Use as much or as little of the water as needed (you want the sauce to be quite thick, yet pourable). Adjust any seasonings to taste.
  • Pour the sauce over the cooked pasta and add in an extra tbsp of nutritional yeast.
  • Serve and garnish with some cracked black pepper and extra walnuts.


Serving: 406g | Calories: 627kcal | Carbohydrates: 89.2g | Protein: 22.8g | Fat: 15.6g | Saturated Fat: 1.9g | Fibre: 19.3g | Sugar: 8.9g


Salt: 0.08g
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