Yellow Pasta (plant based)


This silky sauce won’t disappoint you if you’re in need of a creamy hit. And it’s super fast to make! Comfort food at it’s best.

So, I’m slowly going through my blog recipes and developing the leftover veggie recipes into plant based ones. I’m so excited about this one (actually I’m excited about all of them!) Who would of thought that you could recreate cheesy pasta with plants!

A bit of background to what Yellow Pasta is… It’s my comfort food. You know those dishes that remind you of your childhood? Well, this is definitely mine. As readers of my blog already know, I lived in Germany until I was 9. I spent most of my childhood at our restaurant located in central Frankfurt. Each time my Dad would ask what my brother and I wanted to eat, we would 99% of the time reply with ‘Yellow Pasta Please’.

Yellow Pasta wasn’t on the official menu. The chef’s used the yellow sauce prepared for a grown up dish and added it to some penne – a perfect child friendly lunch. In 2010 I spent a month back in Frankfurt visiting my Dad. Asking for Yellow Pasta as an adult instantly took me back to being 9 and put a huge smile on my face.

Fast forward to 2016 and there is no way I’d want to eat that cheesy, creamy, not so healthy bowl of pasta. That’s where this recipe comes in. I still want to eat yellow pasta, but I want it to be good for me too. This dish was already very simple to make, but making it plant based has made it even easier! OK, I admit it…it doesn’t have that same twang as the gorgonzola did in the original version, but when I really think about blue cheese now, it makes me feel a bit icky. Moldy fermented cows breast milk that’s linked to all sorts of diseases. Think I’ll choose the cashews that grow on trees, thanks 🙂


When I first made this dish it was way too exciting! I couldn’t believe that with just a few ingredients you could make something so creamy and comforting. It definitely hits the spot when you’re in need of a creamy vegan hit.




Ingredients – Makes enough for 2 

250g      Penne of your choice (I use doves farm gluten-free brown rice penne)

150g      Cashews (soaked overnight)

300ml    Vegetable stock

1tsp        Dijon mustard (heaped)

2             Cloves of garlic

2tbsp     Nutritional Yeast

A grating of fresh turmeric

Pinch of Saffron (crushed in some warm water)

Pinch of salt and pepper


  1. Cook the pasta to the packet instructions.
  2. Put the rest of the ingredients into a blender until very smooth, this can take up to 10 minutes depending on how strong your blender is.
  3. When the pasta has cooked drain it and put it back into the pan. Add the creamy yellow sauce and stir with the pasta for 5 minutes until thickened.


TIP: If you don’t want/need the sauce to be yellow you can just leave the turmeric and saffron out.

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