DELIVERED AUG 30 - SEPT 03
Roasted Veggie Mac & Cheese
we are currently fixing a formatting issue. photos will be up soon, sorry for the inconvenience.
Pre- heat your oven to 400 F.
Bring a large pot of water with a pinch of salt up to a boil. Once the water is boiling, add the pasta and cook for ~9 minutes or until there is no ‘crunch’ when trying it. Strain and set aside
***BEFORE STRAINING YOUR PASTA REMOVE 1/3 CUP OF PASTA WATER***
Chop your brussels sprouts, asparagus & onion into smaller 2 cm pieces. Dice your parsley.
In a bowl, toss your brussels sprouts, asparagus & onion together with a pinch of oil + salt & pepper. Transfer to a baking sheet and bake for 12-15 minutes until all your veggies are well roasted.
Bring a large sauce pan with a splash of oil up to a low heat. Once everything is ready, add in your pasta, sauce + your 1/3 cup of pasta water ( if you forgot you can just add 1/3 cup of tap water) and your roasted veggies. Turn up to medium high-heat and let cook for ~7 minutes, until the sauce just starts to really thicken and there is no more liquid as you stir.
Transfer your pasta to a bowl and garnish with your parsley ! Enjoy! 🤓🌱
ingredients: elbow pasta, onion, asparagus, brussel sprouts, parsley
sauce: sweet potato, carrot, red miso, apple cider vinegar, onion powder, garlic powder, silken tofu, mustard, soy milk, nutritional yeast, salt & pepper