Monday, August 15, 2011

Creamy cheezy summer mac & veg

This is one of those dishes that evolved as I was making it.  I wasn't trying to make mac & cheese, but here it is.  Pretty darn tasty, too.
Summer Veg Mac & Cheese

Elbow macaroni
Olive oil
Summer squash
Red cherry tomatoes (quartered)
Orange cherry tomatoes (quartered)
Peppers (banana peppers and some long not spicy ones)

Nutritional yeast

Tofu Ricotta:
Lemon juice

The sauce:
In a large saute pan, saute garlic in oil, add squash, cherry tomatoes, peppers, and cook until the squash is softened.  Add the basil and salt to taste.  

Cook macaroni according to package directions and when done scoop the noodles into the pan reserving some of the pasta liquid.  Mix in the pasta and add some pasta water and a big heap of nutritional yeast and mix together.  

Whiz together tofu (I used silken) and some lemon juice, basil, and salt.  Turn off heat on pasta and add tofu ricotta mixture.    

1 comment:

Bianca said...

Yummy! Like the thought of squash in mac & cheese.