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skinnymixer's Dairy Free Cheesy Spelt Pasta
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5 from 1 vote

skinnymixer's Dairy-Free Cheesy Spelt Pasta

Prep Time4 mins
Cook Time37 mins
Total Time41 mins
Author: Skinnymixers


  • 250-500 g oz spelt pasta or normal pasta, GF pasta…
  • 1 medium zucchini - medium rough chop
  • 1 large carrot - small rough chop
  • 120 g cauli - roughly chopped
  • 200 g white potato - peeled, small rough chop
  • 200 g sweet potato - peeled, small rough chop
  • 2 celery stalks – medium rough chop, no leaves
  • 1 tbsp stock concentrate veg or chicken
  • 1-2 tsp salt or herbamere (I used 2 tsp)
  • 100 g | 3.5 oz cashews or 100g sunflower seeds for nut free!
  • 500 g | 17.6 oz water
  • 2 tsp nutritional yeast flakes optional extra, don’t go out and buy it special
  • 1 tsp Dijon mustard
  • 1 tsp paprika


  • Add 1,200 g or 42.3 oz water to mixer bowl and cook 10 min/steaming temp/speed 1/MC on.
  • While water is heating, prepare vegetables and arrange on bottom steamer tray.
  • When timer is up, add pasta straight to the mixer bowl and put steamer tray in place.
  • Cook 10 min/steaming temp/speed 1/reverse stirring veggies up half way through.
  • Pasta should be al dente, drain water from pasta and reserve pasta to an insulated server pot.
  • Put vegetables into mixer bowl and purée on 10 sec/speed 7/MC on (it does not matter if vegetables are not fully cooked).
  • Add cashews, water, stock, salt, paprika, mustard and nutritional yeast flakes if using.
  • Cook 15 min/100°C or 212°F/speed 2/MC on.
  • Purée for 90 sec/speed 9/MC on.
  • Stir desired amount of sauce through pasta and serve.


This will make at least 4 serves of “cheesy” sauce – freeze in portions and reuse for lasagne béchamel, cheesy veg bake, tuna mornay, fish pies etc :)
You can substitute some of the veg for other veg :)
This recipe is extremely flexible and versatile. You can mix the veg up to use what you have. i.e. I don't eat white potato or celery, so I used 250 g or 8.8 oz cauliflower instead and it was perfect!
** TO REHEAT FROM FROZEN ** defrost and mix on speed 2 for 2 minutes, 70°C or 160°F and it will return to original consistency ***
Bellini Users
Use your blunt blade for this recipe.
At step 2 and step 5 use ST temp and speed 1 if using an Intelli, popping a tea towel over the steamer attachment and 130 degrees and speed 1 if using a Supercook.
At step 10 start at speed 4 and gradually work your way up to speed 9.