Mac and Sleaze

Mac and Sleaze

·      8 ounces (227g) whole-grain pasta of choice (penne, rotini, macaroni)

For the topping:

·      1 cup (80g) whole wheat panko or other bread crumbs

·      ½ teaspoon fine sea salt

·      1 teaspoon Italian seasoning

·      2 tablespoons (30ml) extra-virgin olive oil

For the sauce:

·      1 cup (120g) nutritional yeast

·      2 tablespoon (16g) arrowroot powder or any other flour

·      1 teaspoon garlic powder

·      1 teaspoon fine sea salt

·      1 teaspoon chili powder

·      2 cups (470ml) water or unsweetened soy or other nondairy milk, for creamier and richer results

·      1 tablespoon (16g) tahini

·      2 tablespoons (28g) nondairy butter

·      1 teaspoon yellow mustard (optional)

Preheat the oven to 375F (190C). Have ready an 8-inch (20cm) square baking dish. 

Cook the pasta following the package directions. Drain, but reserve ¼ cup (60ml) of the pasta water in case the pasta needs extra liquid after being combined with the sauce later.

            To make the topping: Combine all the ingredients in a medium-size bowl, stirring with a fork until the panko is coated with the oil. Set aside.

            To make the sauce: Place the yeast, arrowroot, garlic powder, salt, chili powder, water, and tahini in a medium-size saucepan. Whisk to combine. Cook over medium-high heat, whisking constantly, until the sauce thickens. Whisk in the butter and mustard, if using. Place the sauce and cooked pasta in the baking pan, stirring to combine. If the sauce is too thick, add the reserved pasta water, a little at a time.

            Sprinkle the topping over the pasta. Cover with foil.

            Bake, covered, for 20 minutes. Remove the foil and bake for 10 more minutes, or until the topping is golden brown. Let stand for 10 minutes before serving, to let it firm up.

Yield: 4 servings

Source: 500 Vegan Recipes by Celine Steen and Joni Marie Newman