I came up with this recipe by accident and I'm so glad I did. It's creamy, salty, and has a distinctive cheesy taste akin to boxed mac n cheese. This is a MUST TRY if you're missing mac and cheese or want a healthier high protein take on the traditional recipe. The sauce itself is the main star of the show which means this recipe is highly adaptable. I've had this with marinated chicken breasts, lentils etc so you can tweak with it until it's perfect for you. You can also replace fusili with other types of pasta such as red lentil, pea, spelt pasta etc.
Vegan Mac n Cheese
Vegan and high protein
Serves 1
Base ingredients:
90g of pasta of choice (I used wholewheat fusili)
1/2 - 1 courgette (I prefer lots of veg so I used a whole courgette)
5 medium sized mushrooms
10 baby plum tomatoes
3 large handfuls of kale
1/2 tsp of herbs de provence (or mixed herbs)
1 diced garlic
1/4 tsp of paprika
salt and pepper
Sauce ingredients:
1.5 tablespoons of hummus
1.5 tablespoons of nutritional yeast
a bit of pasta water
Method
Prepare the vegetables: I chopped the mushrooms into 5 millimetre slices, diced the tomatoes lengthways and courgette into slices then into matchsticks.
Add the dried pasta into a heavy bottomed pan and toast on high heat until the pasta smells fragrant and golden and toasted.
Remove the pasta from the pan, then add to boiling salted water and cook al dente according to packet instructions (normally 1 minute less than the cooking time). Make sure you save some strachy pasta water for later!
Meanwhile, heat up some olive oil on medium heat in a large pan and add the kale, herbs de provence, diced garlic, paprika and salt and pepper.
When the kale has wilted, add the mushrooms and courgette and stir well.
Once the pasta is cooked, add the it to the pan with the tomatoes and sauce ingredients. If the sauce is too thick loosen with some pasta water.
Stir well and cook on medium heat for a few minutes until creamy and plate up!
Enjoy!! Noor xo
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