Mac and no cheese – serves 2
This is a great meat free Monday recipe. You can use any pasta shape and preferably wholemeal for added fibre. And it makes two generous filling portions
150g (1 cup) Macaroni
1 (200g) sweet potato (wash but don’t peel), ½ carrot, ½ onion- all chopped
2 cloves garlic
½ tsp turmeric and smoked paprika
large pinch salt , pepper and chilli flakes
300ml (1 ¼ cups) water
100g (¾ cup) soaked cashew nuts
10g (¼ cup) nutritional yeast
3 tbls vegan spread or olive oil
1 tbls lemon juice
1 tsp Dijon mustard
Put the macaroni on to boil, cook as per packet instructions
Chop the veg place in saucepan, add water, garlic cloves, salt, turmeric, chilli, paprika, pepper and cook until soft (15 minutes.)
In a blender add the cashew nuts, lemon juice, vegan spread/oil/, mustard and nutritional yeast. Add the cooked veg and the stock. Blend. Do this in separate batches if you have a small blender and mix it all together in the pan. If the sauce is too thick use some of the reserved cooked pasta water
If the blender cup becomes difficult to open (due to the heat of the ingredients) wear a pair of clean washing up gloves to get a better grip
Drain the cooked pasta (keep the water), add it back to the pan and tip in the sauce
Mix will. If the mix is still too thick add some more of the reserved pasta water. Taste and adjust seasoning.
Serve in a bowl topped half a sliced avocado and a large mixed salad
Optional additional step. Before topping with avocado, mix a handful of breadcrumbs, ½ tsp garlic salt, 2 tsp olive oil, 5g nutritional yeast and 2 tsp mixed herbs together and scatter over the top of the dish.
Bake in a hot oven (170oC fan/190oC/gas 5) for 10 minutes until brown and crispy.
Then serve with the avocado and a large salad