Active time: 11 minutes Total time: 30 minutes
You’ll find lots of versions of vegan mac-and-cheese that rely on nuts to make the creamy sauce. While those are tasty, this version uses pureed cauliflower for a lower-calorie, lower-fat version that’s just as creamy and delicious. Adding cauliflower and broccoli florets to the pasta bulks it up and turns this hearty serving into a balanced meal.
- 7 ounces (198g) uncooked cavatappi pasta
- 3 cups (340g) cauliflower florets
- 3 cups (340g) broccoli florets
- 2 tablespoons (30ml) canola oil
- 12 ounces (340g) fresh riced cauliflower (about 4 cups)
- 3 garlic cloves, minced
- 1 cup (237ml) unsweetened plain almond milk
- 3 tablespoons (15g) nutritional yeast
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Cook pasta in a large pot of boiling water according to package directions, adding cauliflower and broccoli florets for that last 3 minutes. Drain pasta mixture.
Meanwhile, heat a large non-stick skillet over medium-high heat. Add oil and swirl to coat pan. Add riced cauliflower and garlic; sauté until cauliflower is tender, about 4 minutes. Scrape mixture into a blender; add almond milk. Blend until completely smooth, about 1 minute. Add nutritional yeast, salt and pepper; blend until combined, about 15 seconds.
Combine pasta mixture and sauce in skillet. Cook over medium-high heat until thoroughly heated, about 3 minutes.
Serves: 4 | Serving Size: About 2 cups
Nutrition (per serving): Calories: 322; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 585mg; Carbohydrate: 49g; Dietary Fiber: 7g; Sugar: 5g; Protein 13g
Nutrition Bonus: Potassium: 654mg; Iron: 9%; Vitamin A: 9%; Vitamin C: 162%; Calcium: 18%