I’ve made this recipe for green chili macaroni and cheese more times than I can count, and I love it every time. It totally satisfies my cravings for creamy/cheesy pasta dishes while eating plant-based. It’s made from cashews ground in a food processor and nutritional yeast for the “cheesy” taste.
This time, I made this recipe with orecchiette pasta. I like trying out new pasta shapes each time I make it.
The recipe I use (from Minimalist Baker) says to soak the cashews in water for 4-6 hours before blending them in the food processor. I’ve done that every time until today, and this time not soaking them, I thought it turned out just as good.
I love making something like this on my day off to eat for dinners throughout the week. It reheats really well. This time I added spinach, but this works great with lots of different vegetables. I’m particularly fond of broccoli and portobello mushrooms.
The green chilis and the chili powder give this pasta a little kick which I love but which is not too intense for a spicy food wimp like me. I really recommend this one!
This recipe is adapted from Minimalist Baker’s mac n cheese recipe.
1 box pasta (fun shape of your choice)
1/2 an onion, diced
4 cloves garlic, chopped
1 c. raw cashews
1 1/2 c. vegetable broth
1 tbsp corn starch
1/2 tsp cumin
3/4 tsp chili powder
2 tbsp nutritional yeast
4 oz can diced green chilis
vegetables of your choice
Cook pasta according to box. Sauté onion and garlic in some olive oil until soft and fragrant, about 5 minutes. Add to a food processor or blender with all the other ingredients besides the vegetables you’re adding (only add half of the can of green chilis- the other half you will mix into the finished pasta). Blend until the sauce looks smooth and only a little grainy. Pour sauce in a pan and cook over medium heat until it thickens, a few minutes. Mix in the noodles, the other half of green chilis, and whatever vegetables you’d like to add. Sprinkle with some chili powder before serving. Enjoy!
Until next time,