Macaroni Not Cheese
When you're craving comfort food, the dish has you covered. It's great for kids and is best paired with a giant salad.
802 people are cooking this75% would make it again
Makes 2 Servings
2 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
- Pasta (whole-grain or gluten-free)1 cup
- Onion1⁄2
- Water2⁄3 cup
- Cashews1⁄2 cup
- Lemon juice2 tbsps + 2 tsps
- Salt1⁄4 tsp
- Roasted red pepper1⁄2 cup
- Nutritional yeast1 tbsp
- Garlic powder1⁄2 tsp
- Onion powder1⁄2 tsp
Directions (35 min • Advanced)
- Preheat oven to 350F.
- Cook pasta according to the directions on the package.
- Peel and dice onion.
- Sauté the onion on medium heat in non-stick skillet with a little water for 5 minutes, until translucent.
- In a food processor, combine the cooked onions, cashews, lemon juice, salt to taste and half the water amount.
- Drain the jarred roasted red peppers.
- Gradually blend in drained roasted red peppers, nutritional yeast, garlic powder, and onion powder. Add water as you go so you have a cheesy/thick consistency.
- Thoroughly toss the sauce with the hot pasta. Transfer to an oven-safe dish. Bake in the oven for 20 minutes until golden brown on top.
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