Mac n’ Cheese
with Thyme Roasted Mushrooms & Tomato Cream
Tomato cream and herby mushrooms elevate your favorite childhood dish. Nutritional yeast, a deactivated yeast that’s a great source of B vitamins (except for B12), imparts a nutty, cheesy flavor rivaling that of parmesan. We combine it with pepitas for a rich, crunchy topping.
INGREDIENTS
- 1 yellow onion, peeled, half sliced, half diced (divided)
- 8 oz cremini mushrooms, trimmed and quartered
- 1 tsp dried thyme
- 2 tbsp vegan butter
- 2 garlic cloves, peeled and roughly chopped
- 1 tbsp white miso paste
- 2 tbsp all-purpose flour
- 1 cup almond milk
- 1 tbsp tomato powder
- 6 oz cavatappi pasta
- 2 oz vegan shredded cheddar
- 1/4 cup pumpkin seeds, roughly chopped
- 2 tbsp nutritional yeast
- 1 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 450°F. Bring large pot of salted water to a boil for pasta. Add sliced onion, mushrooms, thyme, 1 tbsp olive oil, and a pinch of salt and pepper to baking dish and toss. Roast until golden brown, 10 to 12 minutes. (4-serving meal: use 2 tbsp olive oil). TIP: For the 4-serving meal, roast the mushrooms on a separate baking sheet and add back to the baking dish in step 6.
Melt butter in large nonstick skillet over medium heat. Add diced onion, garlic, miso paste, and a pinch of salt and pepper and stir. Cook until onion is translucent, 3 to 5 minutes. Add flour and stir. Add almond milk and tomato powder, whisk, and bring sauce to a simmer. Cook, stirring often, until sauce thickens, 2 to 4 minutes. Transfer to blender and set aside.
Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain pasta, rinse under cold water to stop cooking process, and return to same pot, off heat.
Add cheddar and a pinch of salt and pepper to blender with sauce and blend cheese sauce until smooth, 1 to 2 minutes.
Combine pumpkin seeds, nutritional yeast, and a pinch of salt in small bowl and mix pepita parmesan.
Add cheese sauce to pot with pasta and stir. Transfer pasta to baking dish with thyme roasted mushroom mixture and stir to combine. Sprinkle with pepita parmesan and bake until hot and bubbling, 7 to 10 minutes. Divide mac n’ cheese between large plates. Tuck in!
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