Did you ever make mac and 'cheese' without cheese? This is the kind of simple and tasty comfort food that you would hardly believe is healthy too.
Cut the carrot and half of the onion into pieces. These will be blended later on, so you don't really have to cut it finely at this point. Sautée them in a deep pan over medium heat along with the finely pressed garlic.
When the onion is translucent, add the unsweetened soy milk. Let it simmer for a few more minutes on a low heat with the lid on the pan until the carrot is soft.
Meanwhile, chop the other half of the onion.
When the carrot is soft, transfer it to the blender and add the miso paste, the nooch (nutritional yeast) and the starch. Blend until creamy.
Boil the whole wheat macaroni in plenty of water: this type of pasta is usually ready after 7 or 8 minutes.
Meanwhile, sautée the other half of the onion in the same pan as before. At this point, you could also add vegan bacon pieces and let them bake for a few minutes.
Add the contents of the blender to the pan and let it simmer for a few minutes while stirring so that the starch can bind the sauce. This will give you a thick and creamy sauce. Is the sauce still too runny? Then let it simmer for another few minutes without the lid. Is the sauce too thick? Then add some cooking water from the pasta or some more unsweetened soy milk.
Drain the macaroni and stir it through the sauce. This is the moment to season to taste.
Finish with toppings of your choice: for example some fresh garden herbs like parsley, chives or spring onions, a finely chopped tomato, freshly ground black pepper, chili flakes ...
Enjoy!
2 servings
1 big bowl (± 600 g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.