Friday, August 2, 2013

Vegan Rattlesnake Pasta (Chicago Unos Inspired)

Vegan Rattlesnake Pasta(Chicago Unos Inspired)
There is well known love for anything cheesy, we seem to be addicted to it. Whether your favorite is mac & cheese or Alfredo, they all come down to ooey gooey goodness. These recipe consist of the same components and the same great outcomes but vegan-licious. But what if we spiced it up a little? Crazy right, nope when we take that comforting ooey gooey and mix in a little heat, it makes your recipe go from damn to HOT DAMN! This recipe shows you how to make a restaurant favorite at home, the same great flavor but with a vegan twist. With its ooey gooey, yet spiced inside and crispy topping, you are all set for a delish night in. Filled with summery veggies and lots of herbs, you will love that you aren't going out to eat. Serve along side a fresh garden salad and maybe your favorite bread. Perfect with a grown up margarita and don't forget the leftovers...if there are any. Enjoy!

Vegan Rattlesnake Pasta
(Chicago Unos Inspired)

Ingredients

-1 box or 16 ounces vegan pasta (I used corkscrew but you can use whatever you like)
-3 cups canned full fat coconut milk
-1 stick unsalted vegan butter (salted is fine, check your salt to taste)
-3 to 4 Tablespoons vegan Parmesan cheese
-3 cup grated or freshly shredded vegan cheese, jack and/or cheddar combo
-4 Tablespoons vegan cream cheese (warmed to soften)
-2 cups mixed pepper and onion, fresh (cooked) or frozen
-1/3 cup slice jalapeno pepper in juice (more or less, to taste)
-16 ounces vegan chicken strips or cutlets. cut or diced
-2 garlic cloves, minced
-1 Tablespoon scallions, sliced
-1 to 2 Tablespoons parsley and/or cilantro, minced
-1/2 teaspoon garlic powder
-1 teaspoon cumin
-1/2 to 3/4 teaspoon chili powder
-Pinch cayenne powder
-Pinch grated nutmeg
-Salt and freshly ground black pepper, to taste

Topping
(Optional)

-1 1/2 tubes Vegan Crackers
-1/2 cup grated vegan cheese, your favorite flavor
-1 to 2 Tablespoons oil or vegan butter
-1 teaspoon parley or cilantro, dried
-Salt and freshly ground black pepper, to taste
-Sprinkle Chili Powder

Directions

Stir the coconut milk in a large skillet to heat up. Add the vegan butter and cook over medium-high heat just until the butter melts, stirring occasionally, about 3 to 5 minutes.

Coconut Milk & Vegan Butter Combined
Add the 2 cups vegan cheeses & vegan parmesan to the sauce in the skillet, make sure to break up any clumps from the parmesan and whisk in until thoroughly melted. Add in the spices and salt & pepper to taste. Once the vegan cheese is smooth, add in the vegan cream cheese and whisk until combined and smooth. When the sauce is all combined, add in the chopped or minced jalapenos and mix. At this point you can remove the sauce from the heat and set aside for when the pasta is ready. When you are going to toss, place the sauce back on low heat.

Finished Sauce
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite or al dente, stirring occasionally. Drain and add the pasta immediately to the sauce once drained. Toss the pasta and sauce over low heat until the sauce thickens slightly, about 1 to 2 minutes.

Pasta Cooking Away
Mix Pasta & Sauce 
Add in your peppers, onions, and fresh herbs and mix to combine and heat threw.


Add in your vegan chicken and 1/2 cup vegan cheese, repeat the process and mix. At this point you can serve as is, as a pasta dish or you can continue and bake it with the added topping for a casserole recipe.

Beyond Meat Grilled Chicken Strips
(Vegan & Gluten-Free)

Vegan Chicken Strips go in
Ready to Ear or Bake
Once the mixture is combined and heated threw, taste and season if it needs more salt or pepper. Transfer the combined pasta mixture to a large casserole dish. Sprinkle with mixed topping and evenly lay over the top of the pasta casserole, add 1/2 cup vegan cheese and an extra sprinkle or chili powder and salt/pepper before baking.

Pasta goes into Baking Dish
Topping Added
Extra Vegan Cheese on Top
Cook in the oven at 400 Degrees, covered, for 20 minutes. Once bubbly, remove lid and cook for another 10 minutes until top is golden brown and crusty. If you would like it dark or crunchier, broil on low for 5 to 8 minutes.
Baking Away
Once the topping has browned and pasta bubbly, remove from the oven and let rest for 10 to 15 minutes before serving. Serve with a fresh garden salad and a sprinkling of extra scallions for added flavor and color. Enjoy!

Cool & Serve

-Amy