 |
MACARONI AND NO-CHEESE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Butternut squash -- unpeeled,
-cut into 2-inch cubes,
-seeds removed
1/4 c White miso
1/4 c -- water, hot
1/4 c Nutritional yeast flakes
2 tb Raw tahini
3 tb Tamari
1/2 ts Freshly ground black pepper
1 lb Elbow macaroni made w/o eggs
1/2 c Herbed bread crumbs
Preheat the oven to 350 degrees. Lightly o8il a round
1 1/2 quart baking dish.
Put 1 inch of water in a large saucepan with a
steamer basket, cover with the lid, and bring to a
gentle boil. Put the butternut squash in the steamer
basket, cover and steam until the squash is tender, 25
to 20 minutes. Cool, andpare off the squash peel.
Put half the steamed squash, the miso, hot water,
yeast flakes, mustard, tahini, tamari and pepper in a
blender, and blend until smooth.
Meanwhile, in large pot of lightly salted boiling
water, cook the macaroni until just tender, about 8
minutes. Drain well. Transfer to a large bowl.
Add the tahini-squash mixture and the cubed squash
and mix well. Transfer the macaroni mixture to the
baking dish. Sprinkle the top with the bread crumbs.
Bake until heated through, about 20 minutes. Serve
immediately.
From DEEANNE's recipe files
- - - - - - - - - - - - - - - - - -
|
