Kathy's Cheeze, Peas & Pasta Recipe HealthyHappyLife

• 1 bag orecchiette pasta, 16 ounces
• 6-10 Tbsp nutritional yeast flakes
• 3 Tbsp spicy Dijon mustard
• 1 Tbsp garlic powder
• 1 medium sweet potato, peeled/baked
• 1 1/4 cup plain soy milk
• 1 tsp black pepper
• 3 Tbsp EVOO
• 1/2 tsp sea salt (or to taste)
• 1 Tbsp maple syrup
• 1 Tbsp Cajun Spice Powder or harissa
• 2 Tbsp apple cider vinegar
• 3 Tbsp pasta water (optional to thin out the sauce)
• 3 cups of steamed frozen peas, tossed in a pat of vegan buttery spread/pepper

1. Place your sweet potato in the oven or microwave to cook through.
2. Start a pot of salted water boiling on the stove.
3. Add your pasta when boiling.
4. Cook pasta for about 8-10 minutesor until tender.
5. In a large bowl combine: soy milk, mustard, spices, nutritional yeast, maple, salt, vinegar and oil.
6. Stir well until dry ingredients blend into liquid...
7. Check on your pasta and drain when ready.
8. Pour drained pasta into another large bowl.
9. I like to toss the freshly drained pasta with a drizzle of and a dash of nutritional yeast flakes.
10. (reserve 3 Tbsp pasta water, optional)
11. Grab your sweet potato and remove skin.
12. Add it to the sauce.
13. You can now a) mash by hand very well.
14. Or b) Add the potato and sauce to a food processor and blend until smooth.
15. Add the blended sauce to the pasta and toss well.
16. Heat up your frozen peas in the microwave or stove top.
17. I like to toss mine with a tiny dollop of vegan butter and plentiful black pepper.
18. Plate you pasta and pour about 3/4 cup of peas over each plate of pasta.
19. Sprinkle some cayenne spice on top for a nice burst of heated flavor.
20. Garnish with fresh chopped parsley or basil.
21. Serve!
22. Leftovers are delicious as well...

orecchiette pasta, yeast, mustard, garlic, sweet potato, soy milk, black pepper, evoo, salt, maple syrup, cajun spice powder, apple cider vinegar, pasta water, frozen peas

Taken from www.chowhound.com/recipes/kathys-cheeze-peas-andamp-pasta-29269 (may not work)