Cheezey Spaghetti with Peas

The giant bag of sweet potato noodles is one of our favorites. The noodles soak up the sauce and hold up well for warm and cold dishes. They also make delicious leftovers without losing their texture.

1 bundle sweet potato noodles, boiled according to directions, drained, and cut into smaller pieces
1 cup frozen peas
1 cup PepperJack Daiya
1 cup soy milk
1/4 cup Earth Balance
1 TBL Braggs
1 TBL cornstarch
2 tsp German mustard
1/2 cup nutritional yeast
1 tsp garlic powder
salt and pepper to taste

While the noodles are cooking, blend together the soy milk, Braggs, garlic powder, cornstarch, mustard, and nutritional yeast. Drain the noodles and melt the Earth Balance in the pot on low heat. Add peas and the sauce mixture, bring to a boil, then simmer on low for a minute or two. Add the drained noodles, mix well and taste for seasoning.

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