You will love it!

Sharing with you one of my all-time favorite comfort foods: Vegan Mac and Cheese. I use carrots in this recipe, but if you prefer, you can easily substitute it with butternut squash for a delicious fall / wintery twist. What makes this recipe even better is its simplicity. You'll find it so easy to prepare. I recommend making a larger batch of the sauce (x4) and storing it in the fridge. This way, you'll have a quick and delicious meal prep option for the entire week.

Chef Tosca Tip

I recommend making a larger batch of the sauce (x4) and storing it in the fridge. This way, you'll have a quick and delicious meal prep option for the entire week.

Ingredients

For the Sauce:

100g potato
100g carrot
30g white onion
30g nutritional yeast
15g olive oil
100g cooking water from vegetables
Salt to taste
Pepper to taste

For the Pasta:

220g small shell or macaroni pasta

Shopping list

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method

Peel and boil all vegetables together in about 1/2 a liter of water with a large pinch of salt until they are soft (about 20 min). Reserve some of the cooking water for the sauce
Blend all sauce ingredients in a high-speed blender until smooth. Add pasta water gradually until the consistency is creamy
Cook pasta as indicated on the packaging. Strain the pasta and return it to the pot. Add the sauce and combine until the pasta is fully coated in the sauce
Serve topped with pepper or your favorite fresh herb