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Veggie Mac & “Cheese”

November 17, 2020

A cruciferous spin on macaroni and cheese, this recipe takes comfort food to a whole new level, and is a tasty way to check off a few servings on the Daily Dozen checklist. This recipe comes from Kristina, our Director of Nutrition & Social Media Strategy.

Servings: 4

Ingredients

  • 8 oz 100% whole grain or bean pasta
  • 4 cups chopped kale
  • 2 cups diced tomatoes
  • 2 cups chopped broccoli
  • 1 cup water
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast or to taste
  • 1 teaspoon ground turmeric 
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon white miso paste
  • black pepper to taste
  • Nutty Parm optional

Instructions

  • Prepare the pasta according to the directions on the package, then set aside.
  • Sauté the kale, tomatoes, broccoli until lightly cooked. Use 1-2 tablespoons of water at a time if needed to keep the veggies from sticking to the pan. 
  • In a blender, combine the water, cashews, nutritional yeast, turmeric, black pepper, paprika, chili powder, garlic powder, and miso paste. Blend until smooth.
  • Add the veggies to the pot with the pasta. Pour over the cashew sauce, and stir. Cook the dish lightly until the sauce warms up, then serve.

Related Posts

  • HEALTHY MAC AND CHEESE
  • Protein Powerhouse Veggie Burgers

Categories: RECIPES

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