Broccoli Mac and Cheese Pasta Bake
This baked vegan mac and cheese with broccoli is a quick and easy macaroni pasta bake, ready in under 30 minutes. It features a creamy, dairy-free cheese sauce made with healthy hidden vegetables, and can easily be made nut-free and gluten-free. Perfect for a satisfying lunch or dinner.
Instructions
- 1
In a large pot of salted water cook the [macaroni elbows] according to package instructions until al dente, adding the [broccoli florets] to the pot in the last 2-3 minutes.
- 2
Preheat oven to 355°F (180°C).
- 3
Add the potato (1 russet), Carrot (1), raw cashews (0.66 cup) and water (1 cup) in a pot. Cook for about 10 minutes, or until soft enough to blend.
- 4
Meanwhile, heat the olive oil (1 tbsp) in a skillet over medium heat. Add the onion (1) and a pinch of [sea salt]. Cook until tender and translucent, about 3 minutes. Then add the garlic (3 cloves) and cook for another minute until fragrant.
- 5
Once the potatoes are done, carefully pour the whole mixture (+ carrots, cashews and cooking water) into a blender along with the sautéed [onion], [garlic], nutritional yeast (4 tbsp), mustard (1 tsp), sea salt (1 tsp), and lemon juice (2 tsp). Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides. (Add more water to desired consistency as needed. Taste and adjust seasonings.)
- 6
Once the [macaroni elbows] is al dente, drain the cooking water. Add cooked [macaroni elbows] and [broccoli florets] to the skillet (which you used to cook the onion so you don't need to rinse it). Pour the vegan cheese sauce over the pasta and toss to combine. Sprinkle with dairy-free cheese (0.5 cup) or crumb topping* as desired and bake for 10-15 minutes or until the cheese has melted. (If you skip the cheese or crumb topping, bake covered to prevent the pasta from drying out).
- 7
Remove from the oven, sprinkle with [vegan parmesan cheese] and [fresh herbs]. Serve immediately!
Nutrition Facts
Per portion