White Bean Mac & Cheese with Grape Tomatoes and Peas
Whole-grain elbows tossed with a creamy cheese-style sauce blended from cannellini beans, potato, onion, garlic, soy milk, nutritional yeast, and miso, then baked with grape tomatoes and peas under a bread crumb topping. A comforting plant-based mac and cheese.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Yield
- 4 servings
- Category
- Main Course
Nutrition (estimated)
per about 1.5 cups- Calories
- 480 kcal
- Protein
- 23 g
- Fat
- 4 g
- Carbs
- 90 g
- Fiber
- 14 g
- Sugar
- 8 g
- Sodium
- 380 mg
Ingredients
- yellow onion
- russet potato
- garlic
- cannellini beans
- Vegetable Broth 2.0
- turmeric
- onion powder
- paprika
- unsweetened soy milk
- nutritional yeast
- lemon juice
- white miso paste
- whole-grain elbow macaroni
- frozen green peas
- grape tomatoes
- whole-grain bread crumbs
Instructions
- Soften onion, potato, and garlic in ½ cup water, covered, ~10 min. Add beans, Vegetable Broth 2.0, turmeric, onion powder, and ½ tsp paprika; cook until very soft.
- Blend with soy milk, nutritional yeast, lemon juice, and miso mixture until smooth.
- Cook macaroni per package, adding peas 5 min before done; drain.
- Toss with sauce and tomatoes in a baking dish. Top with bread crumbs and remaining paprika.
- Bake at 350°F ~20 min until golden. Serve hot.