Summer Veg Mac & Cheese
Red cherry tomatoes (quartered)
Orange cherry tomatoes (quartered)
Peppers (banana peppers and some long not spicy ones)
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.