Surprisingly the sauce contains potatoes and carrots – who knew mac and cheese could be healthy! Nutritional yeast is a big helper in this dish – the yellow flakes are a sugar, dairy and gluten free source of proteins and vitamins. It also helps to create a ‘cheesy’ flavour.
The sauce was very easy to whiz up in my blend-friend. After tasting how good it was I totally understood why it’s become a regular dish in my sister’s home, and it’s going to be one in mine too.
- 250g wholemeal penne
- 1 cup potato, peeled and finely chopped
- ¼ cup carrot, peeled and finely chopped
- 1 cup water
- ⅓ cup raw cashews
- 1 Tbs miso
- 1 Tbs tahini
- 1 Tbs lemon juice or 2 tsp white wine vinegar
- ½ tsp dijon mustard
- ⅓ cup dairy-free butter
- ⅓ cup nutritional yeast
- Salt and pepper to taste
- 1 cup panko (Japanese breadcrumbs)
- Paprika for sprinkling
- Preheat oven to 175ºC. Cook the pasta, drain and set aside.
- In a small saucepan add potato, carrot and water. Boil covered for 10-15 minutes until tender.
- To a blender add cashews, miso, lemon juice, mustard, butter, nutritional yeast, salt and pepper. Add the cooked potato, carrot and cooking water and blend until smooth. If needed, add 1 Tbs at a time of soy milk or water to thin. Taste for seasoning and adjust if needed.
- Spread the cooked pasta out in a baking dish and mix through the sauce. Top with breadcrumbs and a sprinkle of paprika.
- Bake for 25 minutes until browned and bubbly.
Want a dose of vegeTARAian in your inbox?
Click here to subscribe to the weekly newsletter!