Roasted pepper & rucola planted mac & cheese
United States
Prep: 10 minutes
Cook: 45 min
Difficulty: Easy
Roasted red pepper bring wonderful fragrances to my super creamy traditional mac and cheese!
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Ingredients
To delight
2
people
1
red pepper
50
g
cashew
1
carrot
1
càs
Flora Plant unsalted butter
4
càs
nutritional yeast
1
càs
miso paste
1
mustard
1
càc
fire cider (or apple vinegar)
100
ml
water
1
càc
salt
1
càc
onion powder
rucola
basil
ground pepper
Directions
Step 1
Bake the pepper for 40 minutes at 200°C/400°F. When the skin is blackened, take them out, leave to cool down, and clean them, peeling them off and getting rid of the seeds.
Step 2
Meanwhile, boil the cashews and carrot for 15 minutes.
Step 3
Prep the sauce. In a food processor, blend the drained cashews, carrot, butter, nutritional yeast, miso paste, mustard, fire cider, water, salt, onion and the roasted red pepper flesh.
Step 4
Cook the pasta following instructions. Once the pasta is ready, drain and return to the pan along with the sauce. Cook for 5mn while stirring. Add a handful of rucola, a few basil leaves, and serve with freshly ground pepper.
