Mac no cheese

Name: Mac no cheese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 225 g potatoes (peeled and diced); 85 g carrots (peeled and diced); 75 ml olive oil; 80 ml plant-based milk (unsweetened, e.g. soy, oat or almond milk); 20 g nutritional yeast (optional); 20 g plant-based cheese (optional); 1/2 tbsp lemon juice; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp mustard; 1/4 tsp turmeric; 400 g pasta; 1 broccoli (cut into florets); 200 g peas (frozen, thawed)

An healthy oven-made version of the old time classic Mac&cheese. Perfect for a party! You make it in advance to heat and serve it later

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes

Ingredients

Servings: 4

For the Mac no cheese sauce

225 g

potatoes peeled and diced
85 g

carrots peeled and diced
75 ml

olive oil
80 ml

plant-based milk unsweetened, e.g. soy, oat or almond milk
20 g

nutritional yeast optional
20 g

plant-based cheese optional
1/2 tbsp

lemon juice
1 tsp

onion powder
1 tsp

garlic powder
1 tsp

mustard
1/4 tsp

turmeric

Other ingredients

400 g

pasta
1

broccoli cut into florets
200 g

peas frozen, thawed

Calories: 716 kcal

Instructions

Bring a large pot of water to a boil and cook the potatoes and carrots until tender.
Using a blender or food processor, blend the cooked potatoes and carrots with all the other sauce ingredients until very smooth. Season with salt and pepper. Add more plant-based milk for a thinner sauce consistency if desired.
Cook, blanch, or steam the broccoli florets until they are al dente.
Cook the pasta according to the package instructions and drain.
Mix the sauce with the cooked pasta, broccoli, and peas. You can serve it immediately or transfer to a baking dish, top with breadcrumbs, and bake for 5-10 minutes at 200°C (400°F) to make a baked casserole.