Update my dinner status, I'm making this tonight.
Servings: 2 -4
Total Time (median): tell us
Ingredients
SAUCE
- 1 c Water
- 1 md Potato; peeled and chunked
- 1/2 md Carrot; peeled and chunked
- 1/2 md Onion; peeled and chunked
- 1/2 c Tofu; ( reduced-fat or
- 1/2 c Nutritional yeast
- 1 tb Lemon juice
- 1 ts Salt; (or 1 Tbsp. miso and
- 1/4 ts Garlic powder
Preparation
Cook the pasta in a large pot of salted water until just tender. While the pasta is cooking, preheat the oven to 350 F and make the sauce. Cook the potato, carrot, and onion in the water in a small covered saucepan. When the carrot is tender, add the cooked vegetables to a blender along with the other sauce ingredients. Blend until very smooth. Drain the cooked macaroni and mix it with the sauce and optional vegetables in a casserole. If desired, top the casserole with seasoned bread crumbs. Bake for 20 minutes. from The Almost No Fat Cookbook by Bryanna Clark Grogan. Posted to fatfree digest by "Susan Voisin" on Oct 31, 1998, converted by MM_Buster v2.0l.
