Adult Mac n ‘Cheese’

Ingredients

• 1 box Banza chickpea pasta (chickpea or lentil pasta will have significantly more protein than a corn or rice pasta)
• 1 Block of Tempeh
• Broccoli
• Mushrooms
• Tomatoes
• 1/4 C White Miso Paste
• 1/4 C Tahini
• 1 C Pasta Water
• Olive Oil
• Salt
• Pepper
• Garlic Powder
• Red Pepper Flakes (optional)
• Nutritional Yeast (optional)

Instructions

1. Broccoli: cut into smaller pieces, toss with Olive Oil, salt, and pepper. Spread onto baking sheet and bake at 420 F for 15-20 minutes (until edges start to crisp)
2. Mushrooms and Tempeh: slice mushrooms and tempeh into thin pieces no bigger than 1 inch. Sautée at medium heat with olive oil, salt, pepper, and garlic powder (about 1 t) until lightly browned
3. Sauce: Mix 1/4 C of White Miso Paste, 1/4C of Tahini, and 1T of olive oil until combined (will be very thick). Set aside.
4. Pasta: Cook pasta according to instructions on box. *It’s easy to overcook chickpea pasta. Drain water when Al dente. RESERVE 1C of pasta water.
5. Back to Sauce: slowly add small amounts of pasta water to sauce until thinned to your liking.
6. Mix all ingredients (roasted broccoli, sautéed tempeh and mushrooms, diced tomatoes, sauce) in the pasta pot with the pasta.
7. Top with red pepper flakes and nutritional yeast for extra yums.