Baked Macaroni with Fire Roasted Tomato White Bean Sauce
2 1/2 cups uncooked macaroni
1 (15 ounce) can great Northern or cannelini beans, drained and rinsed
4-6 tablespoons nutritional yeast
1 (15 ounce) fire roasted tomatoes, reserve 3/4 can juice (I use Muir Glen)
2 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1 clove garlic, chopped
1 teaspoon salt
1/4 teaspoon prepared mustard
ground black pepper, to taste
vegan parmesan, to taste
paprika, to taste
1. Preheat oven to 350 degrees Fahrenheit. Spray a baking dish with nonstick spray. Cook macaroni in a pot of boiling water, according to the directions on package.
2. Put the remaining ingredients except for the paprika in a food processor or blender. Blend until it is smooth and creamy.
3. Combine macaroni and sauce in a large bowl and pour into prepared baking dish. Sprinkle lightly with paprika and vegan parmesan.
4. Bake in the oven covered with foil for 15 minutes. Remove foil and bake for another 5 minutes until lightly browned on top.
This dish is nice for a change from the usual vegan mac n' cheese. It's pretty much fat free too!
SO HOW'D IT GO?
Really good, but I feel like it needs a little more "spicy" not sure what though.
Perhaps some red pepper flakes and/or extra garlic keeping it in an Italian theme? Rosemary or marjoram would probably go nice too.
I made this for the second time for dinner tonight. The first time I used elbow mac, made it early and left it in the fridge a few hrs before baking. It tasted great but came out a little on the dry side. Tonight I used whole wheat rotini and baked it right away and the texture was perfect. My omni DH and DS17 really like this. My ovo-lacto vegetarian DD19 wanted it covered in mozzarella cheese. definitely a keeper in this mixed house. Also of note, I do not care for paprika so I left it off the second time and thought it was better (definitely personal preference there.
Really good, but I feel like it needs a little more "spicy" not sure what though.
Really easy to whip up for the visiting nephew and niece. Very filling as well!
Just wanted to add that this is not my recipe. I found this recipe on fatfreevegan.com. I posted it here to share it with all of you and to show you my photo. Just giving credit where credit's due.
In the oven.......
This was not what I was expecting. I didn't follow the recipe exactly, (I used spaghetti sauce because I didn't have the tomatoes) and I forgot the mustard. It wasn't really mac-n-cheesish like I thought it would be, but it has potential. Its more of a pasta dish I think. I also added Earth Balance. I think the idea of veggies or breadcrumbs might make it more appealing.
I think I will try Sharway's glorious White Bean Quesadilla sauce for Mac and see how that is.
In the oven.......
Confession, i haven't made it yet...its on my list....at first glance i thought i was an odd combination, but then i realized its all the same things as pasta e fagioli...this will probably make it to my plate this week.
This tasted alright, but texturally didn't do it for me. The "liquid" was very, very thick so I added probably 1/2 cup of water and an 8 oz can of tomato sauce. I kept checking the recipe to make sure that I wasn't missing a liquid ingredient. After baking, it was still very thick and gloopy when I was expecting creamy. If I make it again, I'll add significantly more liquid and maybe just a little bit of fat.
i made this tonight and it was awesome. soooo easy and delish. i couldnt find fire roasted tomatoes at the store, so i used fire roasted peppers which i thought was really good.
This was really tasty. The sauce ended up drying out a bit in the oven, so next time I'll add maybe a little soymilk and maybe another can of the fire roasted tomatoes after blending, so there are some chunky tomatoes in there, too. And maybe some broccoli or spinach would be good, too. But this was super tasty as it was, and we'll definitely be making it again. Thanks!
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