Black Pepper Cheesy Mac and Broccoli

Black Pepper Cheesy Mac and Broccoli - this plant based classic gets amped up with fresh cracked black pepper! gluten free, oil free, and flavor FULL

2½ cups (600ml) water
1 medium potato, peeled and cubed
⅓ cup (50g) chopped carrots
4 cloves garlic, chopped, or 1 teaspoon garlic powder
3 tablespoons chopped onion or ½ teaspoon onion powder
½ small green chile (optional)
1 small tomato, chopped
¼ cup (30g) raw cashews or macadamias (or ¼ cup pepitas to make nut-free)
2½ cups (225g) chopped broccoli
¾ teaspoon prepared mustard
2 teaspoons soy sauce (tamari for gluten free, coconut aminos to make soy-free)
4 tablespoons nutritional yeast
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil (omit to make oil-free)
½ teaspoon paprika
½ teaspoon sriracha sauce (optional)
¾ teaspoon salt, or more to taste
¼ teaspoon white pepper
1½ teaspoons freshly ground black pepper, or to taste, divided
10 to 12 ounces cooked elbow pasta (gluten-free if necessary)

In a medium skillet over medium-high heat, combine the water, potato, carrots, garlic, onion, chile (if using), tomato, and cashews. Cover the skillet and cook 18 to 20 minutes, or until the potato is very tender. Let the mixture cool slightly.
Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain the broccoli and set aside. Alternatively, you can add the broccoli to the cooking pasta pot in the last two minutes.

next instruction :

Iklan Tengah Artikel 2

Iklan Bawah Artikel