Description
A delicious creamy macaroni dish packed with veggies and dairy-free ingredients.
Ingredients
Scale
- 1 cup yellow potatoes, diced
- 1/2 cup carrots, diced
- 1/4 cup onion, diced
- 1 cup water
- 8 oz macaroni noodles
- 3 tbsp all-purpose flour
- 3 tbsp extra virgin olive oil
- 1/2 cup unsweetened non-dairy milk
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 tbsp nutritional yeast
- 1/2 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp turmeric
- Pinch pepper
Instructions
- Dice your onion, potatoes, and carrots into small cubes.
- In a medium saucepan, add the diced onion, potatoes, and carrots with 1 cup of water. Bring to a boil, cover, and simmer for 8-10 minutes.
- In a small saucepan over low-medium heat, heat olive oil. Slowly add in the flour and whisk to combine.
- Turn up to medium heat and slowly add non-dairy milk, whisking until it thickens.
- Cook the macaroni according to package instructions until al dente.
- Drain the veggies, saving the liquid, and blend them with the flour mixture and seasonings until smooth.
- Pour the sauce over the cooked noodles and mix to coat.
Notes
- This dish is vegan and can be made gluten-free by using gluten-free pasta.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg