Here is another family favorite pasta dish that I’m sharing with you. This is my adaptation to vegan Macaroni and Cheese in 7 Secrets Cookbook. The recipe is simple and easy to make. If you have the ingredients, give it a try. You can modify the recipe to suit your taste. This recipe proves to me and my family, that you don’t have to have cheese in your macaroni or pasta. It’s healthy and tasty! 🙂
Good source of fiber, carbohydrates, protein
4 cups dry pasta
1 cup coconut milk
2 1/2 cups water
1/2 cup nutritional yeast flakes
3 1/2 teaspoons sea salt
3/4 cup raw cashews
1/2 cup pimento pepper (fresh or canned)
2 TBspoons lemon juice (preferrably fresh squeeze)
1/3 cup cornstarch or flour
1 TB onion powder
1 teaspoon garlic powder
1/2 cup soy milk (supreme) powder (or increase cashew to 1/2 cup if soy powder is not available)
1 cup mushroom, diced (or 1 cup peas, or 1 cup sliced olives)
1 TBspoon paprika powder, as garnish
1/2 to 3/4 cup bread crumbs (optional)
1/2 cup green onions, diced (optional)
1. Cook pasta in 3 quarts (12 cups) boiling water with 2 teaspoons salt, until soft. Follow package instructions for whole grain pasta.
2. For about 2 minutes, blend remaining ingredients (except mushrooms, paprika, green onions and bread crumbs) in a blender until it’s smooth.
3. Drain cooked pasta. In a pan pour blended mixture and drained pasta, and cook together until thick. Add mushrooms (peas or sliced olives). Stir gently.
4. Place cooked pasta in an oiled casserole or baking dish. Sprinkle bread crumbs, green onions and paprika. Bake for about 10-15 minutes at 350*F (175*F). OR, cover and let it sit for 5 to 10 minutes before serving.
Makes about 8 servings. Enjoy!
If made ahead and heated the next day, stir in some water before heating.