Golden Macaroni Casserole

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Golden Macaroni Casserole

Source: The Almost No-Fat Cookbook (Grogan)

 

Serves 2-4

 

5 oz. dry macaroni, penne, or seashell pasta

1/2 cup chopped tomatoes, roasted red pepper, sauteed sliced

onions, or 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

 

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.