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In a deep pot, add water and cook the pasta half way and remove with a slotted spoon and set aside.
To the same boiling water, add the veggies of your choice and cook for about a minute.
Remove and set aside. Reserve about 1/2 cup of the pasta water.
Heat a deep pot or skillet, add the butter, crushed garlic and sauté for a minute.
Add the pasta, half-and-half, the reserved pasta water, fresh pepper, Daiya cheese and cook on low heat until the pasta in al dente and you get a thick and creamy sauce.
Add the nutritional yeast.
Add salt according to your taste (note, the cheese and butter has some salt so you may not need to add much).