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Chilli Cheese Pasta (one pot!)

  • Author: Liv B
  • Total Time: 20 mins
  • Yield: 4-6 servings


All the fibre, protein and flavour of chilli mixed with the comfort food feel of pasta. The best of both worlds!


  • 1 tbsp oil
  • 2 cloves of garlic, minced
  • 1 onion, finely chopped
  • 1 red bell pepper, chopped
  • 2 tsp dried coriander
  • 2 tbsp chili powder
  • 28 oz can crushed canned tomatoes
  • 1 cup vegan soy ground beef
  • 14 oz can lentils, red kidney beans or other desired beans, drained
  • 11/2 cups vegan beef broth or veggie broth
  • 250 g dry macaroni pasta
  • Salt and pepper to taste
  • 2 cups shredded vegan cheese


  1. Heat oil in a large pot over medium/high heat. Add garlic and onion, cook for 1 minute. Add the bell pepper and cook until onion is translucent.
  2. Add spices, tomatoes,vegan beef, beans, lentils, broth and macaroni. Stir, bring to simmer, cover and cook for 10 – 12 minutes or until the macaroni is cooked.
  3. Stir in half of the cheese shreds. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and let cheese melt.
  4. Serve.
  • Prep Time: 5 mins
  • Cook Time: 15 mins

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