Contributor: Allan Kalmus
Makes: 10 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

 

 

 

Ingredients

  • 2 large potatoes cooked in salt water (save at least 2 cups of the water)
  • 6 T nutritional yeast
  • 6 T tapioca flour
  • 1 t lemon juice
  • 1/2 c white wine vinegar
  • 1/2 t Tabasco
  • 3 t salt
  • 1/4 t turmeric
  • 1/2 sweet yellow bell pepper seeded and cut up
  • 1/4 t paprika (or smoked paprika)
  • 1 box whole wheat macaroni
  • 1 3/4 c water from the potatoes

Directions

  1. Add the macaroni to boiling salted water per package instructions. Cook for about 7 minutes. Do not over cook.
  2. Drain the pasta and set aside.
  3. Put all of the ingredients along with 1 3/4 cups of the water from the potatoes into a blender or food processor and puree it until completely smooth.
  4. Put the mixture into the pot used for the  macaroni and cook it over medium heat, stirring constantly until it thickens (about 10 minutes). If it gets too thick, add a little more water.
  5. Add the pasta to the sauce and stir over low heat until the macaroni is completely coated.
  6. Serve warm.

Tips

  1. I like things spicy and used my own hot sauce in place of Tabasco. Season to your own taste.
  2. Chopped vegetables or tomatoes can also be mixed in at the end for added color.
  3. The sauce works well as a "Nacho cheese" over chips or vegetables.


 

 

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