Mushroom & Cheese Rigatoni

  • Mushroom & Cheese Rigatoni
  • Mushroom & Cheese Rigatoni
  • Mushroom & Cheese Rigatoni
  • Mushroom & Cheese Rigatoni
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes


  • 2 Tbls nuttelex sunflower margarine
  • 2 Tbls wholemeal atta flour
  • 300 ml soy milk
  • 1/2 cup nutritional yeast flakes (avail. at coles and health food stores)
  • 50 g vegusto piquante (vegan cheese)
  • 1 tspn dark miso paste dissolved in a splash of water
  • 1 splash yalumba chardonnay
  • 5 x middle sized mushrooms - chopped
  • 1 handful dry shitake mushrooms - rough chopped
  • 1 sprig springonion - fine sliced
  • 1 pinch seasalt
  • 1/2 x package rigatoni pasta
  • 1 tspn onion powder
  • 1/2 tspn garlic powder


Make a roux — Add 2 generous tbsp of sunflower margarine into a pot and melt.

Add the flour and whisk well.

Add the soy milk step by step and whisk very well. Add as much soy milk as it needs to get a smooth and creamy white sauce. When ready, add the nutritional yeast flakes and grated cheese. Mix well.

Stir constantly. The sauce should have a slight simmer. Now add the miso paste, onion poweder, garlic powder, wine and seasalt.

Separately heat some oil in a frying pan. Add the mushrooms and fry for 2 min. Add the spring onion and fry fur further 3 min. Season with seasalt.

Now mix the mushrooms with the cheese sauce. Stir well and set aside. Cook the Rigatonis. But stir the sauce from time to time … just in case it is to thick, just add a bit of the pasta water!

When the pasta is ready – add to the cheese sauce and combine well. Give it a rest of 5 min, stir again and plate up. Sprinkle with some fresh sliced spring onion and ENJOY :-)

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  • looks nice,but for us with some meat.


    by ANNA LINHART on 08/10/2014, 14:19
    • Thanks. But no American ever added meat to his Mac & Cheese ;-)


      by Angela H. on 11/10/2014, 09:15
      Angela H.