Mac and Cheese with Roasted Veggies
Plant-based | 1 hour | Kid-friendly | Oil-free
This gorgeous dish takes vegan mac and cheese to a whole new level. Pasta and an assortment of juicy, tender-roasted vegetables get drenched in a velvety vegan queso sauce. A sprinkling of Aleppo pepper adds heat and a subtle sweetness similar to sun-dried tomatoes.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Grape or cherry tomatoes | 2 cups | |
| Black pepper | To taste | Freshly ground |
| Short whole wheat pasta (macaroni) | 12 oz | Dry |
| Vegan Queso sauce | 1¼ to 1½ cups | Recipe link |
| Cremini mushrooms | 6 cups | Sliced fresh |
| Bell pepper | 1 | Any color, chopped (1 cup) |
| Sweet onion | 1 small | Chopped (¾ cup) |
| Garlic | 4 cloves | Minced |
| Fresh basil | ¼ cup | Shredded |
| Aleppo pepper | ½ tsp | Ground |
Method
Section titled “Method”-
Roast tomatoes: Preheat oven to 450°F. Line a 15x10-inch baking pan with parchment paper. Spread tomatoes in prepared pan. Roast 10-12 minutes or until lightly browned and skins begin to pop. Season with black pepper.
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Cook pasta: Cook pasta according to package directions; drain. Return pasta to pot. Add Queso Sauce; toss to coat, adding water, 1 Tbsp. at a time, as needed to make creamy.
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Sauté vegetables: Meanwhile, in an extra-large nonstick skillet cook mushrooms, bell pepper, onion, and garlic over medium heat for 5 minutes or until tender and any liquid has evaporated, stirring occasionally.
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Assemble: Spoon pasta mixture into bowls. Top with mushroom mixture and tomatoes. Sprinkle with basil and Aleppo pepper.
Queso Sauce: This recipe uses Forks Over Knives’ Vegan Queso Sauce. Make it ahead or use a store-bought version.
Aleppo Pepper: This Middle Eastern spice adds heat and subtle sweetness. If unavailable, substitute with a pinch of red pepper flakes and a dash of paprika.
Mushrooms: Use a mix of cremini, shiitake, or oyster for more flavor depth.
Storage
Section titled “Storage”- Refrigerate: Up to 3 days
- Reheat: Add a splash of water or plant milk when reheating to restore creaminess
Nutrition (per serving, 4 servings)
Section titled “Nutrition (per serving, 4 servings)”- Calories: ~393
- Carbohydrates: 83g
- Protein: 17g
- Fiber: 11g
- Fat: 2g
- Sugar: 9g
Adapted from: Shelli McConnell / Forks Over Knives
Prep: 30 min | Cook: 30 min | Serves: 4