This pasta recipe takes a standard mac and cheese to the next level.
We’ve taken one of our favourite pasta recipes: a traditional mac and cheese, veganised it, and then given it an Indian twist! This easy vegan pasta recipe combines two of our absolute most favourite foods: pasta and curry! You may be thinking: “hmmm, I’m not too sure about that…”. But, we promise you it’s a combination that works like a dream! There are plenty of examples of how spice can work with cheese. In Indian cuisine you see panner used a lot in spicy curries, as well as creamy sauces using coconut milk.
We’ve used loads of great spices to make sure this dish packs a punch with flavour! There’s mustard powder, garlic granules, cumin, turmeric, and of course, our key ingredient: garam masala! There’s also a pinch of chilli powder to give it a little bit of heat. Feel free to add more or less than the recipe states, depending on how hot you like things! It’s these spices which take this pasta recipe from a traditional mac and cheese to a mega masala spiced vegan mac and cheese. So don’t skimp on them!
Tasty, crunchy, tangy toppings add texture and extra flavour!
We’ve got a few different toppings going on in this dish. And although they’re not essential, they do add extra texture and flavour to make this vegan mac and cheese even tastier. There’s Bombay mix for some crunch, mango chutney for a little citrusy sweetness, and then some chilli flakes for a bit of added heat. We’ve also finished with a garnish of fresh coriander, which pops beautifully against the golden yellow mac and cheese.
This warming meal is the ultimate vegan comfort food.
When thinking about comfort food, we’re after that warm fuzzy feeling when you bite into something. Maybe it reminds you of your childhood, or prehaps it’s just your favourite warming flavours that instantly lift you up. Pasta seems to be universally thought of as one of the most comforting meals, and we couldn’t agree more! When you combine delicious,vegan creamy & cheesy sauces with a ready-in-no-time recipe, you’re on to a winner!
A delicious vegan meal you’ll want to cook over and over again.
This is such a quick and easy recipe. It takes about 15 minutes in total to prepare and cook. To speed things up in the kitchen more, you can make your vegan cheese sauce ahead of time and leave it in the fridge. That means all you need to do is cook the pasta and warm the sauce back up. You’ll need to add a bit of liquid to the pan when re-heating the sauce, as the cheesy sauce tends to thicken up in the fridge slightly. We just add a splash of almond milk, but any dairy-free milk alternative will do the trick. We know you’ll want to make this vegan mac and cheese time and time again.
This masala spiced vegan mac and cheese pasta recipe is:
- cheesy, comforting goodness
- a quick and easy pasta recipe
- a delicious vegan dinner
- vegan and dairy-free
If you enjoyed this recipe, try one of our other delicious recipes:
- The best creamy vegan mac and cheese
- Bombay hasselback potatoes
- Vegan ‘chicken’ tikka onion bhaji burger
Masala Spiced Vegan Mac and Cheese
For the mac and cheese
- 2 tbsp dairy-free butter
- 2 tbsp plain flour
- 200 ml almond milk
- 100 g vegan cheddar cheese grated
- 1/2 tsp mustard powder
- 1 tsp garlic granules
- 1/2 tsp turmeric
- 1 tsp cumin
- 1/2 tbsp garam masala
- 1/4 tsp chilli powder
- a pinch of salt & pepper
- 400 g macaroni
For the toppings
- Bombay mix
- mango chutney
- chilli flakes
- Start by making the roux. Melt the dairy-free butter in a pan, then add the flour and whisk to combine. Next, add the dairy-free milk and keep whisking until the sauce starts to thicken. Next, add the vegan cheese and continue whisking until it’s melted.
- Now add all the spices: mustard powder, garlic granules, cumin, garam masala, chilli powder, and a pinch of salt and pepper. Stir well to combine.
- Take the sauce off the heat, cover with a lid then leave to one side.
- Cook your macaroni according to the packet instructions.
- Pour the drained macaroni into the cheese sauce, stir, and then serve.
- Top with Bombay mix, mango chutney, chilli flakes and fresh coriander.