Any meal that sneaks in a whole serve of veggies undetected is a friend of ours! Who knew your blender was such a skilled magician?
You will need
- 250 g (2 1/2 cups) macaroni pasta
- 1/4 cup olive oil
- 1/2 brown onion, diced
- 120 g (1 1/4 cups) cauliflower florets
- 1 carrot, chopped
- 2 small zucchini, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons plain flour
- 375 ml (1 1/2 cups) unsweetened almond milk
- 1/2 cup nutritional yeast flakes
- 2 teaspoons chipotle in adobo sauce
- Salt & pepper, to season
15 mins to prep
30 mins to cook
Cook your pasta according to package directions. Drain and set aside.
Place a medium-sized saucepan over high heat and pour in 1 tablespoon olive oil followed by onion, cauliflower, carrot, zucchini & garlic. Stir to combine and reduce to low-medium. Cover with lid and sweat for 10-12 minutes or until onion translucent and vegetables cooked through.
Remove from heat and using a stab mixer or blender, puree vegetables and set aside.
Place another medium-sized saucepan over medium heat. Pour in the remaining oil and heat for 30 seconds, then add flour. Whisk together and cook for 2 minutes, then pour in the milk. Reduce heat to low and whisk constantly for 3-4 minutes or until mixture thickens.
Stir in nutritional yeast and chipotle sauce. Follow with the vegetable puree, combining thoroughly.
Transfer pasta into the sauce and stir through over the heat for 1 minute.
Season with salt & pepper and serve immediately.