Step 1

In a large 5 qt. pot over medium-high heat, sauté the diced onion with chili powder, paprika and garlic powder for 3 minutes, or until soft and fragrant.

Step 2

Scoot the sautéed onion to one side of the pot and add the vegan ground beef to the other side. Brown the vegan ground beef until slightly crispy, about 6-8 minutes.

Step 3

Add the uncooked pasta, vegan beef broth, and unsweetened plant based milk. Stir well to fully combine and bring to a light simmer.

Step 4

Once simmering, reduce heat to medium heat, add the lid and cook the pasta for 6 minutes.

Step 5

After 6 minutes, mix in 1/2 cup nutritional yeast, cream cheese and salt and pepper to taste (I typically add 1/4 teaspoon each). Heat until cream cheese is warmed through and fully melted into pasta, about 2 minutes.

Step 6

Finally mix in the diced Roma tomatoes, garnish with fresh parsley as desired and serve immediately.