Vegan Creamy Cheesy Spinach Cavatappi with Seitan

I was strolling through Whole foods yesterday looking for something new to try, and landed in the pasta aisle. I was checking out the Banza collection and saw the only kind of pasta I haven’t tried of theirs, Cavatappi.

Vegan Creamy Cavatappi with Seitan

Honestly, I’ve never even heard of Cavatappi until then lol. But I grabbed it to give it a go and I’m glad I did.

  • 1 box of Banza Cavatappi
  • So Delicious Dairy Free Mozzarella Shreds
  • 1/4 cup of Almond milk
  • 1/4 cup of red onions
  • 1/2 sliced mushrooms (optional)
  • 2 garlic cloves
  • 1/3 cup vegan butter
  • 1/4 cup all-purpose flour
  • Bragg’s Nutritional Yeast, for more cheesy flavor (optional)

How To Make Vegan Creamy Cheesy Spinach Cavatappi with Seitan

  • Cook Cavatappi according to package directions.
  • Meantime, sauté red onions, mushrooms, garlic, etc in a skillet. Stir in flour and until blended; slowly add almond milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in cheese until melted
  • Drain Cavatappi; stir into cheese mixture thoroughly until it’s kinda sticky.
  • Scoop the pasta mix into a greased 13×9 baking pan. Feel free to add your topping and sprinkle over top.
  • Bake, uncovered, at 350° until for about 20-25 minutes or your desired texture/browning.
Mogul Naj holding Vegan Cavatappi

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