mostly veggie baked macaroni
Serves: serves 2-3 as a main course
Ingredients
- ¾ cups cashew cream
- ½ cup (uncooked) quinoa elbows (or any elbows)
- ½ cup chopped asparagus (tender parts only)
- ½ cup peas
- ½ cup mini mozzarella balls, halved
- handfuls of fresh chopped basil and sage
- ¼ cup grated comté (or parmesan) for the topping
- ¼ cup panko breadcrumbs
- a generous drizzle of olive oil
- pinches of red pepper flakes
- salt & pepper
cashew cream (this makes extra)
- 1.5 cups cashews, soak overnight & drain
- 2 cloves garlic
- 3 tablespoons lemon juice
- 2 teaspoons dijon mustard
- ¼ cup water (more if necessary)
- salt & pepper
Instructions
- Preheat oven to 350 degrees.
- Use a high speed blender to blend all ingredients for the cashew cream. Taste and adjust seasonings, set aside.
- Coat the bottom of a 9x13 (or similar) baking dish with a little olive oil.
- Cook pasta in boiling water until al dente. Drain.
- Toss about ¾ cups of the cashew cream with the cooked pasta. (I did this right in my baking dish to dirty less dishes). Add the asparagus, peas, mozzarella, herbs, a few pinches of salt & pepper. Fold everything together so that all ingredients are coated and evenly disbursed, then gently press it into the pan to form an even layer.
- Top with grated comté (or parmesan), panko bread crumbs, a drizzle of olive oil, salt, pepper & a few pinches of red pepper flakes.
- Bake until the crust is golden brown, about 20 minutes.
Notes
Gluten free version: skip the panko bread crumbs
Vegan version - omit all cheese and use more cashew cream.
No-bake version: blanch veggies (for about 30 seconds in boiling water), then toss everything together and serve in bowls.
Vegan version - omit all cheese and use more cashew cream.
No-bake version: blanch veggies (for about 30 seconds in boiling water), then toss everything together and serve in bowls.
Recipe by Love and Lemons at https://dailycove.info/veggie-baked-macaroni/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.4.3177