Ingredients:

• 45 g So Delicious® shredded imitation cheddar cheese
• 4 mini bell peppers
• 4 large Shiitake mushrooms
• 1 Tbsp coconut oil
• 1 tsp coconut aminos
• 5 Tbsp coconut milk (canned, full fat not boxed)
• 1 pat of butter
• 75 g Loprofin Penne Pasta
• 1/4 tsp chili powder
• 1/8 tsp paprika
• Pinch of cayenne pepper
• Salt and pepper to taste

Method:

1. Preheat oven to 425°F and boil water for pasta.
2. Cut bell peppers and mushrooms into quarters.
3. If coconut oil is not in liquid state, melt in microwave.
4. In a bowl, toss peppers and mushrooms with coconut oil.
5. Separate mushrooms from peppers and toss mushrooms in coconut aminos.
6. Once water comes to a hard boil, boil pasta for ten minutes then drain.
7. While pasta is cooking, roast vegetables in oven for 10-20 minutes or until slightly browned.
8. Once pasta is drained, leave to side while preparing sauce.
9. Use pot and add butter, coconut milk, and So Delicious® Shredded Cheddar and melt over medium heat. Stir and let cheese substitute melt slightly (will be slightly lumpy).
10. Stir paprika, chili powder and cayenne pepper in a small prep bowl.
11. Once the cheese sauce gets slightly lump, reduce heat to medium low and add pasta. Toss in spices and stir.
12. Cheese sauce will start to get smoother. Remove veggies from oven and toss in with pasta and cheese sauce immediately. Stir until coated and cheese is smooth. 
13. Add salt and pepper to taste. Serve immediately.

Makes 2 servings