MAC AND CHEESE!

Easy cheesy macaroni pasta with vegetables.

Quarantine 15 minutes food⎜easy mac and cheese⎜one pot cheesy macaroni pasta with leftover vegetables.

Enough chitchat! Here is the recipe!

• FOR THE PASTA
• 2 cups of uncooked elbow pasta
• 1 zucchini, finely diced
• 1 carrot, finely diced and simmered for 5 minutes
• 1/2 red bell pepper, finely diced
• 1/2 cup of frozen peas
• 300ml of water sometimes more and sometimes less, depends on your pasta
• Oil
• Italian parsley
• lemon
• FOR THE CHEESY SAUCE:
• 1/2 cup of raw cashews (or sunflower seeds), previously soaked and drained
• 1 1/2 cup of plant-based milk (I have used soya milk)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons of nutritional yeast (or 1 teaspoon of miso paste)
• 1 tablespoon of white wine vinegar, or lemon, or apple cider vinegar.

Instructions

  • 1.
    MAKE THE CHEESY SAUCE:
  • 2.
    Add all the ingredients for the cheesy sauce to a blender and blend until very smooth, it is supposed to be very liquidy.
  • 3.
    MAKE THE PASTA
  • 4.
    Add oil to a pot, add the vegetables and sauté for 2 minutes, add the cheesy sauce, mix to combine, add the water and let it cook in medium-low heat until the pasta is al dente, sitting the pot once in a while so the cheese sauce doesn’t stick to the bottom of the pot.
  • 5.
    Turn off the heat and garnish with fresh Italian parsley and a few drops of lemon.
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