Chef: Jeannie Hudkins
Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time:  20 minutes

INGREDIENTS

  • 8 oz. whole grain elbow macaroni
  • ¼ c cashews
  • ¼ jar roasted red peppers
  • 1 T lemon juice
  • 1 t salt
  • ½ t onion powder
  • ¼ t garlic powder
  • 4  T nutritional yeast
  • 1 ½ T cornstarch
  • 2 c soy milk

DIRECTIONS

  1. Cook pasta according to package directions. Drain and set aside.
  2. In a blender, blend cashews until finely ground. 
  3. Add roasted red peppers, lemon juice, salt, onion powder, garlic powder, nutritional yeast, and cornstarch and blend. 
  4. Add soy milk and blend briefly until combined.
  5. Transfer sauce to saucepan and cook on medium-low heat until thick, stirring constantly.
  6. Pour sauce over noodles and serve.

TIP

For an additional nutritional boost, mix in cooked spinach, mushrooms, or onions.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
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