- Place the cauliflower, carrots, and radishes in a medium pot and cover with water. Bring to a boil and cook the vegetables until easily pierced with a fork, 8 to 10 minutes. Remove from the heat and drain. Set aside.
- Fill a large pot with water and bring to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente. Remove from the heat, drain well, and return the pasta to the pot.
- ransfer the vegetables to a food processor or blender. Add the beans, milk, nutritional yeast, lemon juice, tomato paste, butter, miso, onion powder, garlic powder, paprika, and mustard powder. Process until smooth.
- Add the sauce to the cooked pasta and stir to combine. Return to the stove and heat over medium heat, stirring occasionally, for 3 to 4 minutes, until heated through and the sauce has thickened.
- Serve immediately topped with Pepita Parmesan (if using). Refrigerate any leftovers in an airtight container for 4 to 5 days.
Hidden Veggie Mac ‘n’ Cheese
By Pragna Sanghavi
Feb, 19th
615
Servings
8 persons
Cook Time
40 minutes
Ingredients
15
- 17
Ingredients
- ½ medium (1-pound) head cauliflower,
- 2 large carrots, peeled and chopped
- ½ cup diced radishes
- 1 pound elbow macaroni
- 1 cup cooked great Northern beans
- 1 cup unsweetened nondairy milk
- ¾ cup nutritional yeast
- ¼ cup lemon juice
- 2 tablespoons no-salt-added tomato paste
- 2 tablespoons vegan butter
- 2 teaspoons white soy miso
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon mustard powder
- Salt and black pepper to taste
- Pepita Parmesan, optional
