Vegan Cheese Creamy Pasta
With Mak Tok’s Fire Chilli Paste
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.