INGREDIENTS
Crust
8 ounces whole-grain macaroni elbows
1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional* 1 cup-butternut squash
1 ½ tablespoons avocado oil or extra-virgin olive oil
1 small yellow onion, chopped (about 1 ½ cups)
1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
3 cloves garlic, pressed or minced
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon fine sea salt, more to taste
Small pinch of red pepper flakes
⅔ cup raw almonds/plant cheese
1 cup water, more as necessary
¼ cup Nutritional Yeast
1 8 oz organic Mushroom soup
See Instructional Video
Instructions
Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
Meanwhile, in a medium-to-large saucepan, warm the water over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
Add the almond/ plant-based cheese and water, stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
Carefully pour the mixture into a blender. Add the nutritional yeast . Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). Add broccoli florets/butternut squash. If it needs a little more zip, add mushroom soup and blend again.
Pour the sauce into the bowl of pasta. Stir until well combined and bake for 30-40 mins. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
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