Add cooked pasta noodles, along with the rest of the cheese shreds (reserving a large handful of cheese shreds for topping).The cheese sauce should be nice and creamy. Add in the remaining 1 cup of coconut milk and stir to combine.Next, add in 1 cup coconut milk reserving the rest for later use.Stir continuously until it starts to turn brown creating a roux. On medium heat in a large non-stick pot, add the vegan butter, and stir in the flour.Boil pasta noodles according to the package directions.2 cups unsweetened coconut milk (from a carton, not canned).500g Cavatappi pasta (curls) or your favourite pasta.Serve with green peas or maybe steamed broccoli.Serves 4 | Prep time: 10 mins | Cooking time: 50 mins INGREDIENTS Bake for 20-25 minutes or until the top is golden brown and nicely crisp. Simply cover most of the mac with a light layer and then place in the oven. If you are using a chunkier bread you might not want to use all the bread crumb you made. Sprinkle the black pepper over the top followed by your bread crumb mix. Mix well and then pour it all into an oven dish. Pop your pasta in a large mixing bowl and pour the sauce over the top. ![]() ![]() Once the carrots are tender drain them and add them to the blender jug as well and blend on high speed until the sauce is smooth. No need to clean in between uses for this recipe. In the meantime place all the remaining mac and cheese ingredients, except for the black pepper and pasta of course, in the same blender jug as before. Cover with a lid and bring to a boil and cook until tender. Set aside while you prepare the sauce.Ĭut your carrot into coins and place them in a pot with water. Once al dente drain the pasta and rinse with cold water. You want to make sure you don’t over cook your pasta as it will continue to cook a little more in the oven. Pour into a bowl and set aside.Ĭook your pasta in a lot of water until al dente, i.e. Blitz, or if using a food processor pulse, until you reach a good bread crumb consistency. Rip the stale bread slice into smaller pieces and place in a blender jug or a food processor along with the other ingredients for the crunchy topping. Preheat your oven to 180 degrees celsius fan assisted. One final note is that you could definitely use different types of pasta for this, it doesn’t have to be macaroni. Another vegetable that goes well with this is broccoli and the same goes, you could have it on the side or simply bake it into the macaroni. I served mine with thawed frozen peas on the side but you could just as well mix the peas in with the pasta and bake it. This makes for a fantastic pasta bake with a satisfying crunch on top. To jazz this recipe up a little I decided to add a delicious bread crumb topping and bake the mac and cheese with that sprinkled on top. If you don’t have a carrot you can still make this recipe though, don’t worry! Simply leave it out and adjust the seasoning to taste. That other little ingredient that snuck in is a carrot which is another thing I think many of us keep at home and it’s a great vegetable to store as they stay fresh fro long time kept in a cool and dark place. ![]() For this vegan mac and cheese I am using all but one ingredient from the pantry. This time it’s a pasta dish because for me pasta is one of the ultimate comfort foods as well as something many of us always have at home. Here comes another comfort food recipes as we settle in for the long haul of staying put in our homes.
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