Vegan Maccheroni Pasta

This gluten- and dairy-free recipe by Chef Ryan Clift tastes as good as it looks.

Posted on Mar. 2, 2017
By Editor

Vegan Maccheroni Pasta
Prep 45 mins • Cook 25 mins • Serves 1


  • Pasta
    90g arrow root flour
    80g corn flour
    80g rice flour
    14g xanthan gum
    3g salt
    145g water
  • Bechamel
    400g almond milk
    20g corn flour
    8g nutritional yeast flakes
    2g nutmeg
    salt, as needed
    pepper, as needed
  • Portobello Bolognese
    500g portobello mushroom
    80g yellow onion, chopped
    80g carrots, diced
    80g celery, diced
    3g garlic (whole)
    2 dried bay leaves
    300g tomato sauce
    5g rosemary
    100ml red wine
    3 tbsp olive oil


Step 1

Prepare the pasta dough. Whisk all the dry ingredients in a mixing bowl with water until you form a breadcrumb-like mixture.

Step 2

Transfer mixture to a pasta machine and extrude using the macaroni attachment. Alternatively, shape pasta by hand.

Step 3

Blanch pasta in a pot of boiling water for 10 secs.

Step 4

Remove and transfer to an ice bath. Once cold, drain immediately so pasta does not absorb any extra water.

Step 5

Drain well and drizzle a little olive oil over. Reserve in the fridge until needed.

Step 6

Prepare the bechamel sauce. Healt almond milk to 80C and gradually whisk in corn flour, yeast flakes, nutmeg, and salt and pepper, as needed.

Step 7

Cook the sauce until it is thickened and smooth.

Step 8

Prepare the portobello bolognese. Heat 3 tbsp olive oil in a large pot over medium-high heat.

Step 9

Add in portobello mushrooms and cook for 6 mins, or until golden brown.

Step 10

Add in onions, carrots, celery, garlic, bay leaves and rosemary, and saute for 10 mins, or until tender.

Step 11

Stir in tomato sauce and cook for 5 mins.

Step 12

Deglaze with red wine and simmer over low heat for 20 mins.

Step 13

Add pasta into the sauce and toss it.

Step 14

Finish with nutritional yeast flakes.

Recipe: Chef Ryan Clift

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