1lb Spaghetti or Linguine (Brown Rice or Lentil/Chickpea Base)
1lb. Mushrooms, sliced
1 ½ cups Peas
6-8 cloves Garlic, sliced
Salt & Pepper, to taste
For the Sauce
1 ½ cup Cashews, soaked overnight
1 ¾ cups Water or Vegetable Stock
½ cup Nutritional Yeast
1 T Tamari
1 t Smoked Paprika
Salt & Pepper, to taste
Red Chili Flakes
Chopped Cherry Tomatoes
Rinse and chop the produce accordingly.
Cook the pasta according to package instructions.
Set a large skillet to medium heat. Once hot, add the mushrooms, and cook for 7-8 minutes, until soft and browned. Then add the garlic, and cook for 1 minute more. Then, add the peas, and cook until warmed through.
Make the sauce. Combine all of the sauce ingredients in a blender, and pulse until smooth.
Add the sauce and cooked pasta, and toss to combine. Add water to thin if needed, and season to taste.
Sauté the mushrooms, onion and garlic for 4-5 minutes, until the onion is translucent.
Add the carrots, bell pepper, broccolini, smoked paprika, cumin, and turmeric. Cook for 1-2 minutes, until fragrant.
Add the kidney beans, coconut milk, and oat milk. Then, add the spaghetti, lemon juiced, and apple cider vinegar. Cook for 10-12 minutes, until the pasta is cooked through. Add vegetable stock if needed.
Season with salt and pepper to taste. Garnish with parsley and red chili flakes. Enjoy!
For me, I like to make them as guilt-free as possible!
So we arrive somewhere around this: Mac n’ Cheese, but a sauce made predominantly out of sweet potatoes and cashews.
When I made this for the first time years ago, I was really skeptical about the combination, but I get it now.
It works, but you just have to try it. Then you’ll get it.
Top it with some roasted veggies of your choosing, and serve over some red lentil pasta, and you’re golden!
Vegan Mac n’ Cheese with Roasted Broccoli and Red Onion
Cook and Prep Time: 1 hour
Serves: 3-4 people
2 boxes Lentil Pasta
2 cups Roasted Sweet Potatoes, cut into ½ inch pieces
1 head Garlic, roughly chopped
1 ½ cups Cashews, soaked overnight
½ cup Nutritional yeast
1 tbsp. Paprika
1 tsp. Turmeric
1 tsp. Dijon Mustard
Salt, to taste
Black Pepper, to taste
¼ cup Parsley, chopped, for garnish
1 Red Onion, cut into half moons
3 cups Broccoli Florets
Rinse and chop the produce accordingly. Preheat an oven to 400˚F. Cook the pasta according to package instructions. Line 1 baking tray.
Add red onion and broccoli to baking tray. Season with salt and pepper, and add 1 tbsp. olive oil. Toss to coat evenly. Once the oven is hot, add to oven and roast for 20 minutes.
Meanwhile, add the sweet potatoes, garlic, nutritional yeast, cashews, spices, salt, and pepper to a blender. Add ½ cup of water from the soaked cashews and 2 tbsp. of water. Pulse until smooth. Add more water if needed.
Add 2-3 tbsp. of your sauce to the pasta, and toss to combine. Plate your pasta, and top with sauce, and then roasted vegetables. Garnish with fresh parsley. Enjoy!