Daiya Easy Weeknight Cheezy Pasta

Recipe by Toni Okamoto

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Ingredients

1 can Tomato Sauce, 8-ounce
1 cup Daiya Cutting Board Cheddar Style Shreds
¼ cup finely diced yellow onion
¼ to ½ teaspoon salt, depending on your salt preference
pepper, to taste

Instructions

Cook the pasta according to package instructions, drain, and set aside.

In a medium pot over medium heat, heat the tomato sauce. Stir in the Daiya shreds and let them melt for 1 to 2 minutes. If the sauce starts bubbling, lower the heat.

Stir in the onion, ¼ teaspoon of salt (add more if needed), pepper, and cooked pasta. Mix until well-combined, serve hot.

Toni is the founder of Plant-Based on a Budget, the popular website and meal plan that shows you how to save dough by eating veggies. She’s also author of the Plant-Based on a Budget Cookbook, co-author of The Friendly Vegan Cookbook, and the co-host of The Plant-Powered People Podcast.

Tips for cooking with Daiya

20 min

Total Time

5 min

Prep Time

15 min

Cook Time

Servings