roasted veggie mac & Cheese

🌞✖🍃

ingredients: found at the end of this page

Step 1

Pre- heat your oven to 400 F.

Bring a large pot of water with a pinch of salt up to a boil. Once the water is boiling, add the pasta and cook for ~9 minutes or until there is no ‘crunch’ when trying it. Strain and set aside

***BEFORE STRAINING YOUR PASTA REMOVE 1/3 CUP OF PASTA WATER***

Step 2

Remove your veggies from your bag and cut as shown below.

Step 3

In a bowl, toss your brussels sprouts, broccoli & onion together with a pinch of oil + salt & pepper. Transfer to a baking sheet and bake for 12-15 minutes until all your veggies are well roasted.

Step 4

Bring a large sauce pan with a splash of oil up to a low heat. Once everything is ready, add in your pasta, sauce + your 1/3 cup of pasta water ( if you forgot you can just add 1/3 cup of tap water) and your roasted veggies. Turn up to medium high-heat and let cook for ~7 minutes, until the sauce just starts to really thicken and there is no more liquid as you stir.

Step 5

Transfer your pasta to a bowl and garnish with your parsely ! Enjoy! 🤓🌱

ingredients📚

ingredients: elbow pasta, onion, broccoli, brussel sprouts, parsley

sauce: sweet potato, carrot, red miso, apple cider vinegar, onion powder, garlic powder, silken tofu, mustard, soy milk, nutritional yeast, salt & pepper