By HOME-COOKED ROOTS
Prep Time: 5 Min
Cook Time: 25 MIN
Sauté the onion. In a large 5 qt. pot over medium-high heat, sauté the diced onion with chili powder, paprika and garlic powder for 3 minutes, or until soft and fragrant.
Add the vegan beef. Scoot the sautéed onion to one side of the pot and add the vegan ground beef to the other side.
Cook until beef is browned. Brown the vegan ground beef until slightly crispy, about 6-8 minutes.
Add liquid and pasta. Add the uncooked pasta, vegan beef broth, and unsweetened plant based milk. Stir well to fully combine and bring to a light simmer.
Cook the pasta through. Once simmering, reduce heat to medium heat, add the lid and cook the pasta for 6 minutes.
Add vegan cream cheese and nutritional yeast. After 6 minutes, mix in ½ cup nutritional yeast, cream cheese and salt and pepper to taste (I typically add ¼ teaspoon each). Heat until cream cheese is warmed through and fully melted into pasta, about 2 minutes.
Add roma tomatoes. Finally mix in the diced Roma tomatoes, garnish with fresh parsley as desired and serve immediately.