This creamy, plant-based pappardelle is proof that comfort food can be simple, affordable and completely dairy-free.

Melted 'Sheeze' comes together with slow-cooked caramelised onions, garlic and a bright hit of lemon zest to create a silky sauce that clings to every ribbon of pasta, while green beans add a fresh, crunchy bite. Designed to feed a crowd of 40–50, it's a brilliant way to turn a handful of store-cupboard staples and surplus veg into a hearty meal everyone can enjoy.

Ingredients

4-5kg dried pappardelle (can use another pasta!)
10 onions, peeled & sliced
4 bulbs garlic, peeled & grated
3kg ‘Sheeze’ (about a ⅓ of a big tub)
1l plant-based milk
1kg green beans, washed and topped & tailed. You can chop them if you’d like!
Zest of 4 lemons (we used limes instead)
3 tablespoons dried herbs
Salt
Black pepper

Method

In a saucepan, heat up some oil to a medium temperature. Add in your grated garlic and allow to fry off.
Add in your onions with a teaspoon of salt and black pepper. Allow these to fry of slowly. You’re looking for them to start caramelising.
Add in your lemons zest and mixed herbs. Stir through and cook for a few more minutes.
Add in your ‘Sheeze’ and the stir through allowing to melt. Add your plant-based milk in bit by bit so that it loosens the Sheeze as it melts. Increase the heat so that it brings it up to temperature, but be mindful that it doesn’t catch on the bottom.
Add in your green beans and allow them to cook for a few minutes. You still want them aldente so this shouldn’t take long.
Cook your pasta in accordance to the instructions. Once cooked, drain the pasta, reserving about 250ml of the pasta water.
Add the pasta water into the sauce, and stir through.
Mix together your pasta & sauce, adding more black pepper if needed.

Download the recipe card here.