- Olive oil 1 tbsp
- Large onion ½, peeled and roughly chopped
- Garlic cloves 3, minced
- Cashew ¾ cup, soaked overnight in water
- Red bell pepper 1 medium
- Nutritional yeast 1 tbsp
- Red tomato 1, roughly chopped
- Corn starch 1 tbsp
- Salt ½ tsp • 1 kcal
- Paprika ½ tsp
- Mustard 1 tsp
- Turmeric powder ½ tsp
- Vegetable broth 2½ cups
- Macaroni pasta 100g, cooked and drained
- Fresh basil or parsley, for garnish
Even though this recipe is vegan, but the texture, appeal, and flavors are pretty much that of the regular pasta. I loved the roasted flavors and color imparted by the red bell pepper and tomato.
And, unlike the regular mac n cheese, this dish has absolutely no cholesterol! All in all, a much healthier and flavorful version of the classic recipe we all have grown up eating.
Add olive oil a large non stick pan and heat it over medium flame. Add the chopped onion to the hot oil along with minced garlic and cook the vegetables until the onion turns light pink in color or for about 2 to 3 minutes. Cool the vegetable slightly and then transfer the onion mixture to the blender jar. Wash the red bell pepper and then roast it over medium flame until the pepper is charred slightly all over.
Roughly chop the roasted bell pepper and keep aside. Drain the soaked cashew and then add them to the jar. Add the roasted red bell pepper, nutritional yeast, chopped tomato, corn starch, salt, paprika, mustard and turmeric in the blender. Blend all the ingredients well until they turn in to a smooth paste. Transfer the paste in to the same non stick pan in which onion and garlic were cooked. Pour the vegetable broth in to the pan and stir the mixture well so that it is well blended and no lumps are present. Now, turn on the heat and boil the cashew mixture until it thickens. Add the boiled macaroni to the thick sauce and stir it nicely in to it so that the pasta is evenly coated with the sauce. Transfer the mac n cheese in to the serving bowl, garnish with sliced basil, serve and enjoy!
Make sure you do not over cook the pasta and boil it until al dente stage or refer to the cooking directions mentioned on the package. In case you forgot to soak the cashew, just add microwave it for 3 to 4 minutes in water enough to cover all the cashews.
Nutritional information (per serving): 259 Calories, 15.7g Total fat (2.9g Saturated fat, 2.5g Polyunsaturated fat, 9.6g Monounsaturated fat), 0mg Cholesterol, 902.2mg Sodium, 357.2mg Potassium, 25.6g Total carbohydrates (3.5g Dietary fiber, 5.6g Sugars), 7.2g Protein