Für alle, die dem Trend der Mac n’ Cheese vollkommen verfallen sind, haben wir jetzt etwas viel besseres auf Lager! Unsere scharfe Chili-Cheese-Pasta mit..... natürlich KOKOS! Da kommen nur naturbelassene Zutaten rein – trotzdem gibt es maximalen Geschmack.
Pasta nach Verpackungsinformation kochen. Anschließend abseihen und das Nudelwasser dabei auffangen.
Die getrockneten Tomaten so klein wie möglich stückeln.
Für die vegane Käsesauce das Kokosöl sowie Kokos-Würzöl Chili in einem Topf erhitzen. Kokosmehl unterrühren.
Hitze zurückdrehen, Kokos-Cashewmus hinzugeben und verrühren, bis das Mus flüssig ist. Kokosmilch und 70 ml Pastawasser hinzugeben und erneut gut verrühren.
Die getrockneten Tomaten, Chiliflocken und Hefeflocken hinzugeben. Mit Salz und Pfeffer abschmecken.
Anschließend die gekochte Pasta unter die Chili-Cheese-Sauce heben. Sollte die Sauce zu fest sein, einfach etwas mehr Pastawasser hinzugeben. Achtung: heiß und würzig!
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