Mac n’ Cheese
with Thyme Roasted Mushrooms & Tomato Cream
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- 1 yellow onion, half sliced, half diced (divided)
- 8 oz cremini mushrooms, trimmed and quartered
- 1 tsp dried thyme
- 2 tbsp vegan oat 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
- 3 oz vegan cheddar
- 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. 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 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.
Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse the pasta with cool water to stop the cooking process and return to the large pot, off heat.
Add sauce, cheddar, 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 pot with the pasta and stir. Transfer pasta to the 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 the mac n’ cheese between large plates. Tuck in!