SOY-FREE OPTION* GLUTEN-FREE OPTION** OIL-FREE OPTION***
This is a mac and cheese you can feel good about serving your family. The turnip mimics the sharpness of cheese, puréed white beans create the base of the no-cream sauce, and the carrots color it orange and add a bit of sweetness.
YIELD: 4 servings
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 55 to 65 minutes
INGREDIENTS
- 2 carrots, cut into large pieces
- 3 small salad turnips, left unpeeled, or 1 small regular turnip, peeled, cut into large pieces
- 2 cups (210 g) uncooked whole wheat macaroni (**use gluten-free)
- 1 1/2 cups (358 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 1 cup (235 ml) unsweetened nondairy milk (*use soy-free)
- 1/4 cup (24 g) nutritional yeast
- 1 teaspoon dried basil
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 3/4 cup (86 g) whole wheat bread crumbs (**use gluten-free)
- 1/2 cup (50 g) Easy Almond Parm or store-bought vegan Parmesan cheese
INSTRUCTIONS
- Preheat the oven to 350°F (180°C, or gas mark 4). Oil a casserole dish ***or use a nonstick pan.
- Add the carrots and turnips to a saucepan, cover with water, and cook over medium heat until easily pierced with a fork, 10 to 15 minutes.
- While the veggies are cooking, bring a large saucepan of water to a boil. Cook the pasta about 3 minutes less than the directions on the package. Drain and set aside.
- In a food processor, combine the beans, milk, nutritional yeast, basil, garlic, smoked paprika, and cooked veggies. Purée until smooth. Taste and season with salt and pepper.
- Give the pasta a quick rinse under cold water to wash away the starch and keep it from sticking together. Add to a mixing bowl, pour the sauce over, stir to combine, and then transfer to the prepared casserole dish.
- Bake for 20 minutes and then top with the bread crumbs and some of the almond parm. Bake until the topping is crisp, 15 to 20 minutes.
PER 2-CUP (455 G) SERVING:
- 315.4 calories; 3.1 g total fat; 0.2 g saturated fat; 16.9 g protein; 59.5 g carbohydrate; 16.2 g dietary fiber; 0 mg cholesterol.
