“Cheesy” Rotel Spaghetti

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One of my favorite things to do when it comes to creating a recipe is to take a traditional southern dish and give it a plant-based twist. This cheesy Ro-tel spaghetti is just that. Made with gluten free spaghetti, mildly spicy Ro-tel, and a creamy vegan cheese sauce, this dish will NOT disappoint.

For an extra boost of plant-based protein I also like to use a pasta made from chickpeas. This yummy dish can stand on its own as a main course, or pair it with a crisp, green salad and gluten-free, vegan garlic bread. Trust me, you’ll be coming back for seconds (and thirds!) of this flavorful and delicious dish.

Ingredients needed

• Gluten free spaghetti noodles: I prefer to use gluten free pasta made from chickpeas for an extra boost of plant based protein.
• Vegan cheddar shreds
• recipe of vegan and gluten free cream of celery
• Diced onion, celery, pepper mixture: I use the frozen bag of “seasoning vegetables”
• Vegan butter: to saute onion, celery, and peppers.
• 1 can of Rotel: I used mild, however if you enjoy a nice kick you can use spicy.
• 1 can of diced green chilis
• Non dairy milk of choice: I used almond, but feel free to use any unsweetened non dairy milk you have on hand.

How to make cheesy Ro-tel spaghetti

To make your spaghetti you will start by preheating your oven to 350 F.

This recipe calls for vegan and gluten free cream of celery. I suggest making this a day or so in advance to help stream line busy meal prep, however it can also be made the same time as the rest of the recipe for give yourself enough time to prepare.

Next, boil the spaghetti noodles according to package directions.

In a large pot, saute butter and seasoning blend (diced onions, celery, and peppers). Cook until softened.

You’ll then stir in your cream of celery, drained can of Rotel, drained can of green chilis, and vegan cheddar shreds.

Stir together and allow to simmer for 7-10 minutes or until your vegan cheese is mostly melted.

Add in your spaghetti noodles and stir.

Pour dish into a casserole pan and sprinkle with additional vegan cheddar shreds.

Then bake for 15-20 minutes or until vegan cheese is melty in texture.

Allow to cool for 10 minutes then top with chopped parsley.

Serve and enjoy!

* Looking for other delicious pasta dishes? Check out these creamy recipes!

• Vegan and gluten free cheesy vegetable rigatoni bake
• Vegan and gluten free “million dollar spaghetti”
• Vegan and gluten free baked ziti

Storage

This dish can be storage in the refridgerator for up to 4-5 days after cooking if kept in an airtight container. Simply microwave or reheat in the oven when ready to eat.

Freezing: You can freeze up to 2 months.