Name: Vegan "Mac & Cheese" with Roasted Mushrooms, Tomatoes, Peppers & Basil
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 532 ml almond milk, unsweetened; 0.68 kg cremini mushrooms; 1 small pkg fresh basil; 3 small pkgs grape tomatoes; 3 green bell peppers; 425 g macaroni (elbow) pasta; 1 cup nutritional yeast flakes; arrowroot starch/powder; black pepper; Dijon mustard; extra virgin olive oil; garlic powder; onion powder; salt

Vegan "Mac & Cheese" with Roasted Mushrooms, Tomatoes, Peppers & BasilVegan "Mac & Cheese" with Roasted Mushrooms, Tomatoes, Peppers & Basil — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

532 ml almond milk, unsweetened

0.68 kg cremini mushrooms

1 small pkg fresh basil

3 small pkgs grape tomatoes

3 green bell peppers

425 g macaroni (elbow) pasta

1 cup nutritional yeast flakes

arrowroot starch/powder

black pepper

Dijon mustard

extra virgin olive oil

garlic powder

onion powder

salt

Instructions

Preheat oven to 220°C (425°F).

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Remove from heat and drain in a colander. (Reserve pot for later use.)

Meanwhile, wash and dry the fresh produce.

Thinly slice mushrooms and divide between two baking sheet pans.

Trim, seed, and medium dice bell peppers; add to the baking sheets with the mushrooms.

Add tomatoes to the baking sheets. Drizzle veggies with oil and season with spices; toss to combine, then spread out in an even layer.

Place baking sheets in the oven and roast, tossing once, until veggies are tender and tomatoes start to burst, 15-20 minutes. Remove from oven.

When the pasta is done, place almond milk, nutritional yeast, oil, arrowroot starch, Dijon, onion powder, and garlic powder in the reserved pot; whisk until smooth. Place the pot over medium heat and bring the sauce to a simmer, whisking occasionally.

Once the sauce is simmering, continue to cook, whisking constantly, until the sauce becomes thick and stretchy, 2-3 minutes more. Remove from heat.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Return drained pasta to the pot with the cheese sauce, add half of the basil (reserving remainder for serving), and stir to combine.

If needed, warm the mac & cheese over medium heat, stirring constantly, until heated through, 1-2 minutes.

To serve, divide mac & cheese between plates or bowls; top with roasted veggies and reserved basil. Enjoy!

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