Three "Cheese" Penne

A vegan, gluten-free, cheesy casserole that is sure to please everyone at the table.  This simple, flavourful meal will have you eating a nutritious dinner in no time. Keep it simple with the toppings listed in the recipe or get creative with other items you have in the fridge. The base of high protein Chickapea noodles, mixed with vegan cheese make a great foundation to build your meal from.

Three "Cheese" Penne

  • Prep Time:  10 minutes
  • Cook Time: 25 minutes
  • Total Time:  35 minutes
  • Course: Dinner
  • Cuisine: Canadian
  • Servings: 3-4 people

Cheese Sauce Ingredients:

  • ¼ cup nutritional yeast
  • ¼ cup gluten free flour, 1-1 blend
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ¼ tsp table salt
  • ½ cup water
  • 2 Tbsp vegan butter*

Pasta Ingredients:

  • 1 Package Chickapea Penne
  • 2 Tbsp salt, for pasta water
  • ½ cup vegan mozzarella, shredded
  • 1 Tbsp gluten-free bread crumbs
  • ¼ cup vegan parmesan cheese
  • ¼ cup green onions, sliced
  • Finishing salt, to taste

Cheese Sauce Method:

  1. In a small pot mix together nutritional yeast, gluten free flour, paprika, garlic powder, and salt
  2. Add ½ cup of water to the pot and mix the contents well
  3. Place the pot over medium heat on the stovetop
  4. Whisking constantly, warm the contents of the pot for 2-3 minutes
  5. Continuing to whisk, add vegan butter to the pot and continue to mix for another 2 minutes
  6. Remove the mixture from the heat and let stand, cooling until ready to use

 Pasta Method:

  1. Preheat the oven to 400°F
  2. Prepare Chickapea Penne to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 6 minutes)
  3. Drain the pasta, rinse it with warm water and add it back to the pot
  4. Stir all of the cheese sauce into the pasta
  5. Transfer the pasta mixture to a casserole dish
  6. Smooth it down with the back of a spoon and top the pasta with bread crumbs, vegan mozzarella and vegan parmesan cheese
  7. Bake the dish in the oven for 12 minutes or until the cheese begins to melt
  8. Remove the dish from the oven
  9. Plate the pasta and top each serving with finishing salt, sliced green onions and more parmesan to taste
  10. Enjoy!

Recipe Notes:

  • Earth Balance original spread was used as the vegan butter in the cheese sauce
  • Black Sheep vegan cheese was used as the mozzarella
  • Earth Island parmesan cheese was used in this recipe
  • Bob’s Red Mill 1-1 gluten-free flour blend was the flour of choice in this dish
  • This recipe can be served warm or at room temperature, not cold