Golden Macaroni Casserole
Ingredients:
- 5 oz. dry macaroni, penne, or seashell pasta
- 1/2 cup chopped tomatoes - OR -
- 1/2 cup roasted red pepper - OR -
- 1/2 cup sliced onions - sautéed - OR -
- 1/2 cup mushrooms (optional)
- seasoned bread crumbs (optional)
Sauce Ingredients:
- 1 cup water
- 1 medium potato, peeled and chunked
- 1/2 medium carrot, peeled and chunked
- 1/2 medium onion, peeled and chunked
- 1/2 cup tofu (reduced-fat or regular), crumbled
- 1/2 cup nutritional yeast
- 1 Tbsp lemon juice
- 1 tsp salt - or (1 Tbsp miso and 1/2 tsp salt)
- 1/4 tsp garlic powder
Preparation:
NOTE: This is a very low fat version of those macaroni and nutritional yeast "cheese" recipes that traditionally have way too much fat. I had it for the first time last week, and it was really good. When I made it, I used chopped tomatoes and roasted red pepper as the optional ingredients.
Cook the pasta in a large pot of salted water until just tender. While the pasta is cooking, preheat the oven to 350° F and make the sauce.
Cook the potato, carrot, and onion in the water in a small covered saucepan. When the carrot is tender, add the cooked vegetables to a blender along with the other sauce ingredients. Blend until very smooth.
Drain the cooked macaroni and mix it with the sauce and optional vegetables in a casserole. If desired, top the casserole with seasoned bread crumbs.
Bake for 20 minutes.
Servings: 2 - 4Source: Susan Voisin; No Fat Cookbook by Bryanna Clark Grogan
Submitted by: Recipe Group Member
Date: Oct 31, 1998
