1 (13 1/4 ounce) box macaroni noodles (I use whole wheat)
2 tablespoons olive oil
1 small yellow onion, diced
1 (16 ounce) can white beans (cannellini or great Northern beans work great!)
1 cup frozen peas
2 ripe avocados
1/4 cup nutritional yeast
1 tablespoon miso, optional
2 teaspoons turmeric
1 teaspoon cayenne pepper
1 teaspoon lemon juice
1/2 teaspoon ground thyme
salt and pepper, to taste
1. Cook pasta al dente, according to package directions. Heat oil in a large skillet over medium-high heat. Saute onion for about 5 minutes. Drain pasta when done.
2. Lower heat to medium and add the beans and peas. Cook until the peas are warmed through. Scoop out the avocado pulp into a food processor.
3. Add nutritional yeast, miso, turmeric, cayenne pepper, lemon juice, and thyme. Pulse until creamy. Add to the onions and peas, lowering the heat to medium low (you don't want the sauce to get too hot or it will compromise the taste of the avocado).
4. Add salt and pepper, to taste while mixing. Cook for about 2 minutes, or until warmed through. Mix in and serve with macaroni noodles!
This is not meant to be served piping hot because it will damage the integrity of the avocados in the sauce.
Source of recipe: This is a modified recipe off of the blog, Eating Consiously. http://eatingconsciously.blogspot.com/2009/02/avocado-mac-and-cheese.html