Roasted Red Pepper Mac & Cheese

This recipe is vegan, but non-vegans taste buds wouldn't know it by the cheesiness without the cheese and with the texture, appeal, and flavours reminiscent of the dish many of us remember, all without a single microgram of cholesterol. 

I love the roasted flavours from the red pepper and the smoky spices. The colour also makes a nice change from plain whiteish/yellow of classic mac and cheese type recipes, making this in so many ways preferable, mainly as it's healthier, prettier, and more flavourful.

Roasted Red Pepper Mac & Cheese Recipe

Serves 2

INGREDIENTS

• 150g dry pasta of choice
• 1 whole roasted red pepper from a jar rinsed, or a whole red pepper roasted in the oven seeds and skin removed
• 1 cup unsweetened plant-based milk
• 1 clove garlic, chopped roughly
• 1/4 cup cashews, boiled ten minutes in water or soaked 4+ hours
• 1 tsp harissa paste, more if you like it spicy
• 1/2 tsp smoked paprika
• 3 tbsp nutritional yeast
• Red chili flakes for garnish
• Salt and pepper to taste

METHOD

1. Cook the pasta to packet instructions, drain and set aside when el dente.
2. Whilst the pasta is cooking add the remaining ingredients to your blender, and process until smooth.
3. Taste the sauce and adjust the seasoning, I added more harissa and red pepper flakes as I like it spicy.
4. After you drained the pasta add it to the saucepan with the red pepper sauce.
5. Heat through and cook the pasta that last little bit until perfectly cooked 2-3 minutes, the sauce will thicken slightly and more as it cools.
6. Serve with additional red pepper flakes, and black pepper.

Enjoy!

I hope you enjoy making this Pasta Recipe!

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