Recipe: Vegan Maccheroni Pasta

This gluten- and dairy-free recipe by Chef Ryan Clift tastes as good as it looks.

Updated on September 11, 2017 8:09 am

Food & Travel Singapore Editor

Vegan Maccheroni Pasta recipe

Vegan Maccheroni Pasta
Prep 45 mins • Cook 25 mins • Serves 1


  • Pasta
    • 90g arrow root flour
    • 80g corn flour
    • 80g rice flour
    • 14g xanthan gum
    • 3g salt
    • 145g water
  • Bechamel
    • 400g almond milk
    • 20g corn flour
    • 8g nutritional yeast flakes
    • 2g nutmeg
    • salt, as needed
    • pepper, as needed
  • Portobello Bolognese
    • 500g portobello mushroom
    • 80g yellow onion, chopped
    • 80g carrots, diced
    • 80g celery, diced
    • 3g garlic (whole)
    • 2 dried bay leaves
    • 300g tomato sauce
    • 5g rosemary
    • 100ml red wine
    • 3 tbsp olive oil


Step 1: Prepare the pasta dough. Whisk all the dry ingredients in a mixing bowl with water until you form a breadcrumb-like mixture.

Step 2: Transfer mixture to a pasta machine and extrude using the macaroni attachment. Alternatively, shape pasta by hand.

Step 3: Blanch pasta in a pot of boiling water for 10 secs.

Step 4: Remove and transfer to an ice bath. Once cold, drain immediately so pasta does not absorb any extra water.

Step 5: Drain well and drizzle a little olive oil over. Reserve in the fridge until needed.

Step 6: Prepare the bechamel sauce. Healt almond milk to 80C and gradually whisk in corn flour, yeast flakes, nutmeg, and salt and pepper, as needed.

Step 7: Cook the sauce until it is thickened and smooth.

Step 8: Prepare the portobello bolognese. Heat 3 tbsp olive oil in a large pot over medium-high heat.

Step 9: Add in portobello mushrooms and cook for 6 mins, or until golden brown.

Step 10: Add in onions, carrots, celery, garlic, bay leaves and rosemary, and saute for 10 mins, or until tender.

Step 11: Stir in tomato sauce and cook for 5 mins.

Step 12: Deglaze with red wine and simmer over low heat for 20 mins.

Step 13: Add pasta into the sauce and toss it.

Step 14: Finish with nutritional yeast flakes.

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