Try this Baked Macaroni and “Cheese” with Peas recipe, or contribute your own.
Suggest a better descriptionStep 1
Soak cashews in milk for at least one hour or overnight. Peel squash and cut into 1 inch cubes. Preheat oven to 375. Toss with agave nectar and a sprinkling of salt and pepper. Line a baking pan with parchment paper, add squash, and roast for 45 minutes. Set aside to cool.
Step 2
While the squash is roasting, bring a pot of salted water to boil and add macaroni. Cook according to package directions, adding peas during the last 2 minutes. Drain and rinse. Set aside.
Step 3
To make the "cheese" sauce, place cashews and milk in a large food processor and process for 2 minutes until very smooth. Add nutritional yeast, garlic, lemon juice, salt, turmeric, peppers, and squash. Process another 1-2 minutes.
Step 4
In a large bowl combine the pasta, peas, and sauce. Spoon into a 9x9 baking dish. Lightly sprinkle with bread crumbs and paprika. Bake in 350° oven for 30 minutes.
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Serving Size: 1 Serving (2983g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3528 | ||
Calories from Fat: 737 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.9g | 109 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 41.6g | ||
Polyunsanturated Fat 15.8g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 2447.8mg | 84 % | |
Potassium 8762.4mg | 231 % | |
Total Carbohydrate 605.1g | 178 % | |
Dietary Fiber 78.7g | 315 % | |
Sugars, other 526.5g | ||
Protein 134.9g | 193 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3528
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