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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Red Pepper Mac & Cheese with Greens Recipe

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This recipe for Roasted Red Pepper Mac & Cheese with Greens is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
¾ C raw cashews
1 jar roasted red peppers without liquid
½ C Nutritional yeast
1 Tbsp tahini
1 Tbsp Braggs Liquid Aminos (or low sodium soy sauce)
1 tsp garlic powder
Salt and pepper to taste
1/2 head broccoli, cut into bite size pieces
1/2 onion, chopped
2 C chopped greens (kale, Swiss Chard, Mustard greens, whatever you like)
2 Tbsp olive oil or coconut oil
Salt and pepper to taste
1 lb pasta

Directions:
Directions:
1. Place the cashews in a bowl with enough hot water to just cover them
2. Set them aside for about 30 minutes until they soften
3. Then drain and place all ingredients through salt and pepper into a high speed blender
4. Blend until completely smooth
5. Taste to adjust seasonings and set aside
6. If the sauce is really thick just add some water to thin out to your liking
7. Steam the broccoli
8. In a pan, preheat oil then add onion, greens, salt and pepper
9. Cook just until onion breaks down a bit and greens just start to wilt, approximately 8 minutes
10. Cook the pasta according to package directions
11. Drain the pasta then place back in the same pan add the broccoli, greens mixture and roasted
red pepper cheese sauce
12. Stir it up, taste for seasoning adjustments, and serve

 

 

 

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