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Broccoli Mac & "Cheese"
Incorporating vegetables into your main meal isn't always the easiest, but in this meal, they're the focus. This broccoli "cheese" sauce comes together with pasta to make a simple and delicious meal in just minutes, not hours.
Ingredients
- 1 ½ cups (360 ml) vegetable stock
- 1 cup (120 g) raw cashews
- 2 Tablespoons white miso paste
- 2 Tablespoons nutritional yeast
- 1 teaspoon ground turmeric
- 1 slice (10 g) yellow onion, peeled (about 2 tbsp.)
- 1 pound (454 g) frozen broccoli, thawed
- 1 pound (454 g) whole wheat pasta, cooked, drained, warm
- ½ teaspoon ground black pepper
Directions
- Place vegetable stock, cashews, miso paste, nutritional yeast, turmeric, yellow onion, and half the broccoli into the Vitamix container and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- Add the remaining broccoli and secure the lid. Select Variable 3 and pulse 4-5 times until the added broccoli is evenly chopped.
- Mix the pre-cooked pasta with the broccoli sauce and black pepper, stirring to incorporate. Serve immediately.
Chef's Notes
Miso and nutritional yeast work together to add a great "cheese" flavor to this dish, without the dairy. Cashews additionally lend a creamy texture to make this sauce coat the pasta well, and boosts it with protein and fiber.
Ingredients
- 1 ½ cups (360 ml) vegetable stock
- 1 cup (120 g) raw cashews
- 2 Tablespoons white miso paste
- 2 Tablespoons nutritional yeast
- 1 teaspoon ground turmeric
- 1 slice (10 g) yellow onion, peeled (about 2 tbsp.)
- 1 pound (454 g) frozen broccoli, thawed
- 1 pound (454 g) whole wheat pasta, cooked, drained, warm
- ½ teaspoon ground black pepper
Directions
- Place vegetable stock, cashews, miso paste, nutritional yeast, turmeric, yellow onion, and half the broccoli into the Vitamix container and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- Add the remaining broccoli and secure the lid. Select Variable 3 and pulse 4-5 times until the added broccoli is evenly chopped.
- Mix the pre-cooked pasta with the broccoli sauce and black pepper, stirring to incorporate. Serve immediately.
Chef's Notes
Miso and nutritional yeast work together to add a great "cheese" flavor to this dish, without the dairy. Cashews additionally lend a creamy texture to make this sauce coat the pasta well, and boosts it with protein and fiber.
Ingredients
- 1 ½ cups (360 ml) vegetable stock
- 1 cup (120 g) raw cashews
- 2 Tablespoons white miso paste
- 2 Tablespoons nutritional yeast
- 1 teaspoon ground turmeric
- 1 slice (10 g) yellow onion, peeled (about 2 tbsp.)
- 1 pound (454 g) frozen broccoli, thawed
- 1 pound (454 g) whole wheat pasta, cooked, drained, warm
- ½ teaspoon ground black pepper
Directions
- Place vegetable stock, cashews, miso paste, nutritional yeast, turmeric, yellow onion, and half the broccoli into the Vitamix container and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
- Add the remaining broccoli and secure the lid. Select Variable 3 and pulse 4-5 times until the added broccoli is evenly chopped.
- Mix the pre-cooked pasta with the broccoli sauce and black pepper, stirring to incorporate. Serve immediately.
Chef's Notes
Miso and nutritional yeast work together to add a great "cheese" flavor to this dish, without the dairy. Cashews additionally lend a creamy texture to make this sauce coat the pasta well, and boosts it with protein and fiber.
