Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
20
High
Nutrition per serving
Calories288.5 kcal (14%)
Total Fat9.9 g (14%)
Carbs41.6 g (16%)
Sugars5.6 g (6%)
Protein11.4 g (23%)
Sodium750.7 mg (38%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
0.5Onion
white, yellow, chopped
1.5Garlic cloves
large
0.5 headCauliflower
broken into florets
0.5Bell pepper red
roughly chopped
1 cupButternut squash
chopped
0.5Carrot
chopped
1 ½ tsppaprika
1 ½ tspgarlic powder
1 tspsea salt
1 ½ Tbsptahini
¼ cupcoconut milk
1 ½ TbspHot sauce
¾ cupVegetable broth
low sodium
¼ cuppasta water
2 Tbspnutritional yeast
8 ozMacaroni
whole wheat, cooked
Instructions
Step 1
Preheat the oven to 400F and line a baking sheet with parchment paper.
Step 2
Cook the pasta according to the package instructions. Drain the liquid, reserving some pasta water for later.
Step 3
Add the onion, garlic, cauliflower, bell pepper, squash, and carrot to the baking sheet, along with the paprika, garlic powder, and sea salt. Bake for 40 minutes, until all of the vegetables are soft and tender.
Step 4
Once safe to handle, add the ingredients to a high-speed blender with the vegetable broth, tahini, coconut milk, pasta water, hot sauce, and nutritional yeast. Blend until a smooth 'cheese' sauce is formed, adding more vegetable broth as needed to thin. Taste and adjust salt as needed.
Step 5
Pour the desired amount of cheese sauce into your cooked macaroni, stir, and enjoy immediately. Use any remaining sauce as a delicious nacho or cracker dip.
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