1 tbsp. avocado oil

1 package Dr. Praeger’s Perfect Plant Based Ground, thawed

3 cloves garlic, minced

2 tsp. paprika

2 tsp. onion powder

½ tsp. sea salt

½ tsp. black pepper

1 cup unsweetened cashew or almond milk

1 ½ cup vegetable broth

1 cup tomato sauce

1 tbsp. tomato paste

1 (4 ounce) box chickpea elbow or macaroni noodles, uncooked

½ cup grated vegan cheddar-style cheese

¼ cup fresh parsley, roughly chopped, to serve


  1. Add avocado oil to a large skillet over medium heat. Stir in Perfect Grounds and use a wooden spoon to break apart. Sauté for 8 minutes to gently brown. Add garlic and spices and sauté for another 3 minutes.
  2. Add cashew or almond milk, vegetable broth, tomato sauce, and tomato paste. Bring mixture to a boil and add noodles.
  3. Reduce heat to a gentle simmer, cover, and cook 8-10 minutes, stirring frequently until noodles are tender. Stir in cheese and cook for 2 minutes, or until melted.
  4. Serve pasta garnished with parsley. Enjoy!