- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: 2½ cups
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If you’ve got some leftover veggies in the fridge and pasta in the cupboard, you’re halfway to creating this simple, seven-ingredient (not counting salt and pepper) mac and cheese, which is kid-friendly and perfect for busy weeknights. The “cheese” sauce—featuring cashews, carrots, and aquafaba (liquid from a can of chickpeas)—may be your new go-to when you want something creamy but healthy. Chopped sun-dried tomatoes add pops of tangy flavor, while beans lend extra heft. You can use any variety of cooked beans in this recipe; chickpeas are a great option, especially if you’re already opening a can for the aquafaba.
Tips
Gluten-free version: To make this gluten-free, use gluten-free pasta.
For more inspiration, check out these tasty ideas:
- Vegan Chili Mac and Cheese
- Spring Veggie Mac and Cheese with Vegan White Cheddar Sauce
- Butternut Squash Mac and Cheese with Broccoli
- Or check out our full roundup of Healthy, Delicious Vegan Mac and Cheese Recipes.
By Ellen Boeke,
Ingredients
- 12 oz. dried whole grain macaroni or other short pasta
- 2 cups chopped leftover roasted, grilled, or sautéed vegetables
- 1 cup no-salt-added cooked beans
- ¼ cup sun-dried tomatoes (not oil-packed)
- ½ cup raw unsalted cashews
- ¾ cup chopped carrots
- ½ cup aquafaba (liquid from canned no-salt-added chickpeas)
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare pasta according to package directions. Reserve 1 cup of the pasta cooking water. Drain pasta; return to pot. Add vegetables and beans to pasta. In a small bowl combine ¼ cup of the hot pasta cooking water and the sun-dried tomatoes; let stand 10 minutes. Drain and reserve soaking liquid; chop sun-dried tomatoes and add to pasta.
- For sauce, in a small saucepan cover cashews and carrots with water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until carrots are tender; drain. Place cashews and carrots in a blender along with aquafaba, ¼ cup of the reserved pasta cooking water, the reserved sun-dried tomato water, the salt, and pepper. Cover and blend until smooth.
- Add sauce to pasta mixture; toss to coat. Add additional pasta cooking water, a little at a time, if needed to make creamy. Heat through over medium, stirring occasionally.
Per serving (2½ cups): 486 calories, 85 g carbohydrates, 21 g protein, 9 g total fat, 2 g saturated fat, 0 g cholesterol, 446 mg sodium, 13 g fiber, 8 g sugar
Note: Nutritional information is provided as an estimate only.
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