QUARANTINE 15 MINUTES FOOD⎜EASY MAC AND CHEESE⎜ONE POT CHEESY MACARONI PASTA WITH LEFTOVER VEGETABLES
INGREDIENTS:
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, or 1/4 teaspoon MSG)
1 tablespoon of white wine vinegar, or lemon, or apple cider vinegar.
MAKE THE CHEESY SAUCE:
Add all the ingredients for the cheesy sauce to a blender and blend until very smooth, it is supposed to be very liquidy.
MAKE THE PASTA
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.
Turn off the heat and garnish with fresh Italian parsley and a few drops of lemon.
❤️ My nutritional yeast substitute recipe:
❤️ My homemade tomato sauce:
❤️ My vegan ricotta cheese recipe:
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QUARANTINE 15 MINUTES FOOD⎜EASY MAC AND CHEESE⎜ONE POT CHEESY MACARONI PASTA WITH LEFTOVER VEGETABLES recipe by chef Jana