Fiesta Mac and Cheese

1 lb. elbow whole grain macaroni or similar pasta or grain of choice
1 14 oz. can beans of choice, drained and rinsed (or 1 ½ cup cooked)
1 14 oz. can diced tomatoes, with juices
1 cup frozen sweet corn
2 cups water
1 1/2 cups cashews (soaked overnight and drained)
2 jalapeños, seeded and chopped
2 Tbsp nooch (nutritional yeast)
2 Tbsp agave
2 tsp salt
1 tsp smoked paprika
1/2 cup turmeric
1/4 cayenne pepper
Lime and cilantro (optional for garnishing)

Bring a large pot of water to boil over high heat. Add the pasta and cook according to package directions.  (If jalapeños are spicy, or you prefer less heat, add the jalapeños to the cooking pasta for the last few minutes of cooking.) Place the corn and beans in a large colander in the sink. Drain the pasta over the beans and corn. Return everything to the pot off the heat. Meanwhile, using an immersion blender in small batches or a high speed blender: combine the water, cashews, nooch, agave, salt, smoked paprika, turmeric and cayenne. Blend until creamy smooth. Add the cashew sauce, tomatoes with juices and jalapeños (unless you already did) to the noodles and cook over medium-low heat for about 5 minutes. Serve with lime wedge, sprinkle more of paprika and chopped cilantro all optional.

 

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