Step 1

Heat a large skillet over medium high heat and add in the oil, onions and garlic. Sauté for 3 to 4 minutes, or until the onions have softened and the garlic is fragrant.

Step 2

Add in the emerge grinds  (vegan ground beef alternative) and break them up with your cooking utensil. Cook, stirring often, for about 6 minutes. Drain any excess fat in the pan if needed.

Step 3

In a small bowl, mix together the cornstarch, oregano, chili powder, paprika, salt, and pepper until uniform. Sprinkle the mixture over the mixture in the pan and stir well to distribute.

Step 4

Mix in the almond milk, broth and pasta, and bring everything to a boil. Once boiling, cover with a lid, reduce the heat to a simmer and cook for 10 to 12 minutes, or until the pasta is al dente. Remove from heat. Keep in mind that it will thicken as it cools.

Step 5

Sprinkle the shredded vegan cheese over the cooked pasta and stir until it has melted through.

Step 6

Garnish with freshly chopped parsley as desired. Enjoy!