Broccoli Mac and Cheese - by Isa Chandra Moskowitz
Servings
6 - 8
Ingredients
455g pasta (chiocciole, medium-size shells, or, ya know, macaroni)
6 cups (425g) finely chopped broccoli
For the cheese sauce
1 cup (120g) whole unroasted cashews
1 cup (240ml) vegetable broth/stock
¼ cup (35g) nutritional yeast flakes
¼ tsp ground turmeric
1 tbsp fresh lemon juice
¾ tsp chipotle powder (see headnote)
1 tbsp onion powder
¼ tsp salt
Instructions
1. In a large pot, bring 3.8 litres of salted water to a boil for the pasta.
2. While the water is coming to a boil, make the sauce: Place all the sauce ingredients in a high-speed blender and blend for about a minute or until completely smooth, using a rubber spatula to scrape down the sides every 20 seconds or so.
3. Cook the pasta in the boiling water for about 5 minutes, then add the broccoli. Boil until the pasta is cooked, stirring often with a slotted pasta spoon, 3 to 5 minutes.
4. Drain the pasta in a large colander and immediately return it to the pot. It should still be piping hot and wet with the cooking water. Do not rinse and do not wait. This part is important because you need the wet, hot pasta to help make the sauce creamy an awesome and cling to the noodles.
5. Add the sauce to the pasta pot and use the rubber spatula to blend. Turn the heat on low and stir for about 2 minutes to get everything warmed through. Taste for salt and seasoning, then serve.