![]() ![]() ![]() This is a fun way to save energy and still have perfectly prepared pasta! Whirl up the “cheese sauce”įor the “cheese” sauce, there’s no highly processed stuff here. Let the pasta “lid cook” (cook without energy) for the exact time suggested on the package. Next, put a lid on the pot and turn off the heat (or remove it from the burner if using an electric stove). In other words, bring a pot of (salted) water to a boil, stir in the pasta, and bring it back up to a boil. Then for whatever noodle you select, I suggest lid-cooking it. Whatever shape rocks your boat (even if it’s macaroni!), choose an organic pasta or a whole grain pasta-or both-to give the recipe a nutritious upgrade! Lid-cook it ![]() Here, I chose Sfoglini Trumpets-they’re ideal for grabbing onto all of the sauce. I do!įirst, you get to pick whatever pasta shape you’re in the mood for, rather than stick to traditional macaroni. Whipping up this 100 percent plant-based mac and cheese and veggies recipe means that you don’t need to give up mac-n-cheese scrumptiousness when you’re craving a bowl of vegan-style comfort! In fact, you might enjoy this twist on it more. ![]()
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