Pesto Mac and Cheese
Ingredients:
2 tablespoons flour
2 tablespoons oil or vegan butter
1 lb your favorite brand and type of short cut pasta, cooked using package instructions
¼ cup nutritional yeast
¾ cup plant milk
⅓ cup pesto- store-bought or your favorite vegan pesto recipe
Salt and pepper to taste
Method:
Begin by cooking pasta using package instructions. (Set aside a cup of pasta water which will be used late when making the sauce.)
Meanwhile, prepare the cheese sauce. In a medium saucepan heat oil over medium heat. Add flour and whisk until well combined and it becomes slightly toasted brown.
Once the roux is made, add the nutritional yeast and plant milk. Simmer over medium heat until it becomes a thick, cheesy sauce.
Once the sauce is thickened, add the pesto, stir until well combined.
Next, turn off the heat and add the cooked pasta to the pan stirring until all of the pasta is covered by sauce.
Add a small amount of reserved pasta water to the pan until you have a nice creamy sauce.
Serving Suggestions:
For added nutrients add spinach or your favorite leafy green.
Serve with baked tofu or tempeh for added protein to make this a well rounded meal.