vegan cheese pasta koko mak tok

Vegan Cheese Creamy Pasta

Vegan Cheese Creamy Pasta

With Mak Tok’s Fire Chilli Paste

Serves 4

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  • 350g Dried spaghetti
  • 30g Sundried tomatoes
  • 1 tablespoon Mak Tok's Fire Chilli Paste
  • a pinch of Black pepper
  • 100g Fresh oyster mushrooms
  • 1.5 teaspoon Salt
  • 300g KOKO Dairy Free cream cheese
  • a few shaves of KOKO Dairy Free Cheddar
  • a few pieces of Fresh parsley for garnishing


1) Bring water to boil and add 2 tablespoons of salt to it. Cook the spaghetti as per pack instructions. Once done, rinse with cold water and set aside.

2) In a wok, add oil and sauté oyster mushrooms and sundried tomatoes for 3 minutes. Turn the heat to low and add Koko Dairy Free cream cheese and mix well. Add black pepper to the creamy sauce.

3) Now, add the pasta and mix it well with the sauce before adding in Mak Tok’s Fire Chilli Paste. Gently mix the pasta while maintaining a low heat for at least 2 minutes. Turn of the heat.

4) Portion the pasta onto a plate and add a few shaves of Koko Dairy Free Cheese Alternative and some parsley before serving.

Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted
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