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Broccoli Mac and Cheese
13 people liked
Incorporating vegetables into your main meal isn’t always the easiest, but in this meal, they’re the focus. This broccoli “cheese” sauce comes together with pasta to make a simple and delicious meal in just minutes, not hours.
8
Serves
0
Serves of Fruit
(Per Serve)
1
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 360 ml (1½ cup) vegetable stock
- 120 g (1 cup) raw cashews
- 2 tablespoons white miso paste
- 2 tablespoons nutritional yeast
- 1 teaspoon ground turmeric
- 10g (1 slice) brown onion, peeled, about 2 tablespoons
- 454g frozen broccoli, thawed
- 454g whole wheat pasta, cooked, drained, warm
- ½ teaspoon ground black pepper
METHOD:
- Place vegetable stock, cashews, miso paste, nutritional yeast, turmeric, yellow onion, and half the broccoli into a blender and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for about 5 minutes 45 seconds.
- Add the remaining broccoli and secure the lid. Pulse 4-5 times until the added broccoli is evenly chopped.
- Mix the pre-cooked pasta with the broccoli sauce and black pepper, stirring to incorporate. Serve immediately.
RECIPE NOTES:
Miso and nutritional yeast work together to add a great “cheese” flavor to this dish, without the dairy. Cashews additionally lend a creamy texture to make this sauce coat the pasta well, and boosts it with protein and fibre.
NUTRITION: Per Serving
1391
kJ
94g
Fat
1.6g
Sat. Fat
42g
Carbs
3.3g
Sugars
9.9g
Fibre
15g
Protein
491mg
Sodium
NUTRITION: Per 100 grams
742
kJ
5g
Fat
0.85g
Sat. Fat
22g
Carbs
1.8g
Sugars
5.3g
Fibre
8.1g
Protein
262mg
Sodium
