Fall Roasted Vegetable Mac N’ Cheese Pasta
It’s finally starting to feel a bit more like fall here in San Diego. Which to me means comfy sweaters, cozy nights in, and lots of creamy pasta dishes. This is different than normal creamy pasta dishes as it gets it’s creaminess from vegetables! The cream sauce is made by blending steamed vegetables with non-dairy milk, seasonings, and of course nutritional yeast . . . a must for vegan mac n’ cheese. The sauce is super low in calories, while still being high in fiber, and bursting with nutrients and flavor. As an added bonus the sauce takes just minutes of hands on time to prepare, even less if you use frozen cauliflower florets!
The addition of roasted vegetables and tempeh bacon crumbles makes it a complete meal. This recipes meal preps beautifully too, just keep the sauce separate from the pasta as once combined it tends to congeal. So go ahead and conquer your creamy pasta cravings in a healthy way.
Yield: 4 big servings
Fall Roasted Vegetable Mac N’ Cheese Pasta
• 1 2 ounces pasta shapes of choice (I like Jovial bowties)
• 2 heaping cups cauliflower florets (can be frozen)
• 1/2 cup russet or gold potato, cut into medium chunks
• 1 cup unsweetened + unflavored non-dairy milk of choice (I like carton coconut or almond)
• 1 tablespoon fresh lemon juice
• 1/3 cup nutritional yeast
• 1 clove garlic
• 1 teaspoon salt, plus more to taste
• 1 teaspoon garlic powder
• Roasted vegetables, optional, see Chef’s Tips
• Tempeh bacon, crumbled, optional (see blog recipe: Loaded Tempeh Bacon Sandwich )
1. Cook pasta according to package directions. Set aside.
2. Meanwhile steam or boil cauliflower and potato together until completely soft and broken down, about 15-20 minutes.
3. Combine cooked vegetables with non-dairy milk, lemon juice, nutritional yeast, garlic, salt, and garlic powder in a blender. Blend until completely smooth.
4. Toss sauce with pasta and salt to taste. Garnish with roasted vegetables and tempeh bacon crumbles if desired.
Chef’s Tip: To roast vegetables pre-heat oven to 425. Line a baking sheet with parchment paper. Toss desired vegetables (cauliflower, squash, red onion, zucchini, and Brussels Spouts are all great for this) in enough high heat oil to coat and a few pinches of salt. Place on prepared baking sheet and roast for 35-50 minutes, stirring every 10 minutes to prevent burning.
