PESTO MAC & CHEESE
SERVES 4 TO 6 PORTIONS
454g (1lb / 16oz) elbow macaroni (or gluten-free pasta)
3 tbsp. olive oil
1/3 cup all-purpose flour (or gluten-free flour)
2 garlic cloves, minced
3 cups almond or soy milk
1/2 cup nutritional yeast flakes
2 tbsp. tomato paste
2 tsp. sea salt
1 tbsp. lemon juice
Classic Pesto Sauce
NUTRITIONAL VALUES
Calories: 859kcal
Fat: 41.8g (4.3g S.Fat)
Carbs: 95.7g
Protein: 33.1g
Sugar: 6.1g
Sodium: 808mg
METHOD
Bring a large pot of salted water to a boil over high heat. Cook macaroni according to package directions. Return to the pot after draining.
Meanwhile, in a medium saucepan, whisk the oil and flour for 3 to 5 minutes over medium heat to make a roux (or paste). Cook for 1 minute more after adding the garlic. Then, bring the non-dairy milk, nutritional yeast, tomato paste, and salt to a boil in a saucepan, whisking frequently. Reduce the heat to low and continue to cook until the sauce thickens. Season with salt and pepper to taste, then stir in the lemon juice.
Toss the pasta in the sauce to coat. Divide the mixture among the serving bowls. Serve each portion with a dollop of pesto sauce, which guests can mix in as they eat.
Meanwhile, in a medium saucepan, whisk the oil and flour for 3 to 5 minutes over medium heat to make a roux (or paste). Cook for 1 minute more after adding the garlic. Then, bring the non-dairy milk, nutritional yeast, tomato paste, and salt to a boil in a saucepan, whisking frequently. Reduce the heat to low and continue to cook until the sauce thickens. Season with salt and pepper to taste, then stir in the lemon juice.
Toss the pasta in the sauce to coat. Divide the mixture among the serving bowls. Serve each portion with a dollop of pesto sauce, which guests can mix in as they eat.
