Mac n’ Cheese
with Thyme Roasted Mushrooms & Tomato Cream
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- 1 yellow onion, peeled, half thinly sliced, half roughly chopped (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
- 3 oz vegan cheddar cheese
- ¼ cup pumpkin seeds, roughly chopped
- 2 tbsp nutritional yeast
- 1 tbsp olive oil*
- Salt and 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.
Preheat the oven to 450°F. Bring a large pot of salted water to a boil for the pasta. Add sliced onion, mushrooms, thyme, 1 tbsp olive oil, and a pinch of salt and pepper to a baking dish and toss. Roast the onion and mushrooms until golden brown, 10 to 12 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: If you’re making the 4-serving meal, you may need to roast the mushrooms on a separate baking sheet and add back to the baking dish in step 4.
Melt butter in a large nonstick skillet over medium heat. Add chopped onion, garlic, white miso paste, and a pinch of salt and pepper. Cook until the onion is translucent, 3 to 5 minutes. Add flour to the skillet and stir. Add almond milk and tomato powder, whisk, and bring sauce to a simmer. Cook, stirring often, until mixture thickens, 2 to 4 minutes. (4-serving meal: use 2 tbsp olive oil)
Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse the pasta and return to the large pot, off heat.
Add sauce, cheddar cheese, and a pinch of salt and pepper to a blender. Blend cheese sauce until smooth, 1 to 2 minutes.
Add pumpkin seeds, nutritional yeast, and a pinch of salt to a small bowl, and mix the pepita parmesan.
Add cheese sauce to the large pot with the pasta, and stir. Transfer pasta to the baking dish with the roasted mushroom mixture and stir to combine. Sprinkle with pepita parmesan and bake until hot and bubbling, 7 to 10 minutes. Divide the mac n’ cheese with thyme roasted mushrooms and tomato cream between large plates. Tuck in!