Vegan Pepper Jack Pasta

February 22, 2021 / Rachael Penny /

If you’re on tiktok you must have seen the Feta pasta trend, EVERYWHERE. I’m bringing a fun twist on this today, with this Vegan Pepper Jack Pasta.

For this recipe we will make a cashew based pepper jack. You can make this and store it in the freezer for months, the recipe makes 3 muffin tin size moulds of pepper jack. For the pasta we will use one of those muffin size moulds.

To prepare the pepper jack: Add soaked, drained cashews to a blender with tahini, lemon juice, all spices, milk, and arrowroot starch. Blend until smooth, then add the finely diced jalapeño and pulse to combine. Transfer to a silicone muffin tray (should make 3 muffins inserts worth) and set in freezer for 2-3 hours to set (or overnight).

To make the pasta: Preheat oven to 400 degrees. To an 8×8 baking pan, add cherry or grape tomatoes, one muffin tin of the pepper jack into the centre (1/3rd of the recipe). Drizzle with olive oil, oregano, salt and pepper. Bake at 400 for 20 minutes. In the meantime, cook 2 cups pasta according to directions. When the tomatoes and pepper jack are done baking add the pasta and fresh basil to the dish and mix well to combine.

Looking for more pasta recipes? Check out this Hearty Lentil Pasta Salad and Sweet Potato Pasta Bake.

If you give this Vegan Pepper Jack Pasta a try tag me on your Instagram story @beanaroundthebowl 🙂

Vegan Pepper Jack Pasta
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Vegan Pepper Jack Pasta

Recipe by Rachael Penny
Servings

2-3

servings
Cooking time

25

minutes

Ingredients

  • Vegan Pepper Jack

  • 1/2 Cup Cashews Soaked

  • 2 Tbsp Tahini

  • 1/2 Lemon, Juiced

  • 1 Tbsp Nutritional Yeast

  • 1/2 Tsp Garlic Powder

  • 2 Tbsp Arrowroot Starch

  • 1/4 Tsp Each Salt and Pepper

  • 1/4 Tsp Red Pepper Flakes

  • 1/2 Cup Plant Based Milk

  • 1 Jalapeno Finely Diced

  • Pasta

  • 2 Cups Uncooked Pasta

  • 1 Pint Cherry/Grape Tomatoes

  • 1 Tbsp Olive oil

  • 1/2 Tsp Oregano

  • 1/4 Tsp Each Salt + Pepper

  • 4-5 Leaves Fresh Basil, Sliced

Directions

  • Vegan Pepper Jack: Add the soaked, drained cashews to a blender with the tahini, lemon juice, all spices, milk, and arrowroot starch. Blend until smooth, then add the finely diced jalapeño and pulse to combine. Transfer to a silicone muffin tray (should make 3 muffins inserts worth) and set in freezer for 2-3 hours to set (or overnight).
  • Pasta: Preheat oven to 400 degrees. To an 8×8 baking pan, add the cherry or grape tomatoes, one frozen muffin tin of the pepper jack into the centre (1/3rd of the recipe). Drizzle with olive oil, oregano, salt and pepper. Bake at 400 for 20 minutes.
  • In the meantime, cook 2 cups pasta according to package directions. When the tomatoes and pepper jack are done baking add the pasta and fresh basil to the dish and mix well to combine.
  • Serve and enjoy ~

Recipe Video

Notes

  • Pasta is best served fresh, however leftovers can be stored in the fridge for 3-5 days.
  • Store the leftover pepper jack in the freezer for up to 2-3 months
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Rachael Penny

2 Comments

  1. beth on May 14, 2021 at 4:37 pm

    I have made this a number of times and its delicious. The only concern that I have is that, for some reason, it doesn’t make 3 muffin tins full. Just 2. I just double it! Its a great recipe. Thanks for posting it!

    Reply

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