Happy Meatless Monday Tuesday! My Mac -n- Cheese is adapted from this recipe by Isa Chandra. Had I known it was going to taste so good I would have taken pictures of the process, instead of just the final product. I admit I was skeptical, but Wow! It’s really, really yummy!
Vegan Veggie Mac -n- Cheese
12oz pasta of your choice. I used Barilla Veggie Pasta – Elbows (hence the Veggie in the recipe name)
1 cup raw cashews, soaked overnight, then drained
1 bunch (approximately 6) scallions – both white and green parts, chopped
1 Tbsp minced garlic
1 1/2 cups vegetable broth/stock
1 Tbsp Cornstarch
1 tsp ground cumin
1 tsp Chipotle chili powder
2 Tbsp Nutritional Yeast
2 Tbsp chopped cilantro (for garnish, optional)
Saute the scallions and garlic (I used vegetable spray) for about 5 minutes, then put in food processor.
Add the cashews, veggie broth/stock, cornstarch, cumin, chili powder, and nutritional yeast to the food processor. Blend until smooth.
Cook the pasta as per package instructions. Drain, then leave pasta in colander but return pot to stove and pour the “cheese sauce” in it.
Heat over medium-low, stirring constantly until it thickens (should only take a minute or so), then pour the pasta back in and mix it all together.
Top with fresh cilantro (optional) before serving.
Makes 6 (heaping 1 cup) servings with the following nutritional info, per serving:
I’ve been spending quite a bit of time on Pinterest lately – gathering recipes to try out/tweak, and getting inspiration to create some new ones of my own. I keep seeing different versions of this “One-pot Pasta.” I’m not all that big of a fan of pasta dishes – for some reason pasta doesn’t leave me feeling full; it actually makes me crave sweets afterwards. Weird, huh? Anyways, I did want to make something with artichokes, so I figured I’d give it a go. Here’s my variation:
non-stick cooking spray
1 small onion, chopped
2 Tbsp minced garlic
1 box (13.25oz) whole wheat Penne pasta
1 can (15oz) quartered artichoke hearts, drained and chopped
2 cans (10oz each) diced tomatoes with green chilies (use the liquid too)
1 tsp oregano
1 tsp red pepper flakes
4 1/2 cups vegetable broth
One-pot Pasta with onions, garlic, diced tomatoes, and artichoke hearts
Spray a large soup pot with PAM (or whatever non-stick cooking spray you use) and saute the onions and garlic over medium-high heat until translucent (about 5 minutes).
Add all the other ingredients, cover and bring to a boil.
Reduce to a simmer and let cook (covered) for about 10-15 minutes, stirring every so often.
Remove cover and cook for about another 10 minutes, until about all of the liquid is absorbed.
One-pot Pasta, drizzled with Awesome Sauce
My husband is an Italian pasta-snob and he LOVED this! He immediately went back for seconds before I even sat down to taste it! I have to say, it really was good! I also went back for more! I drizzled a little of my Awesome Sauce (recipe coming soon!) on it, but honestly, it was just as good without it! The only thing I’ll do differently next time I make it (and I definitely will!), is add more veggies (mushrooms, olives, maybe spinach)!
I got 8 servings out of this, with the following nutritional information (per serving): 193.1 calories, .9g fat, 43.4g carbs (7g fiber, 3.3g sugar), 7g protein