White Bean Mac & Cheese with Grape Tomatoes and Peas

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

1. In a saucepan, heat ½ cup (120ml) of water over medium heat.
2. Add the onion, potato, and garlic. Cover and cook until the vegetables are softened, about 10 minutes.
3. Add the beans, Vegetable Broth 2.0, turmeric, onion powder, and ½ teaspoon of the paprika, then continue cooking until the vegetables are very soft.
4. Remove from the heat.
5. In a high-powered blender or food processor, combine the vegetable mixture with the soy milk, nutritional yeast, lemon juice, and miso mixture, then blend until smooth.
6. Taste to adjust the seasonings as desired.
7. Set aside.
8. Preheat the oven to 350°F (175°C).
9. In a pot of boiling water, cook the macaroni according to the package directions.
10. About 5 minutes before the pasta is done cooking, add the peas to the pot.
11. Drain and transfer the pasta and peas to a large baking dish.
12. Add the sauce to the cooked macaroni and peas in the baking dish.
13. Fold in the tomatoes and spread the mixture evenly.
14. Sprinkle the top with the bread crumbs and the remaining ¼ teaspoon of paprika.
15. Bake until golden brown on top, about 20 minutes.
16. Serve hot.