Golden macaroni casserole

2 -4

Ingredients

Quantity Ingredient
5 ounces Dry macaroni; penne, or seashell pasta
½ cup Chopped tomatoes; roasted red pepper, sauteed sliced onions, or mushrooms, (optional)
Seasoned bread crumbs; (optional)
1 cup Water
1 medium Potato; peeled and chunked
½ medium Carrot; peeled and chunked
½ medium Onion; peeled and chunked
½ cup Tofu; ( reduced-fat or regular), crumbled
½ cup Nutritional yeast
1 tablespoon Lemon juice
1 teaspoon Salt; (or 1 Tbsp. miso and 1/2 tsp. salt)
¼ teaspoon Garlic powder

Directions

SAUCE

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.

from The Almost No Fat Cookbook by Bryanna Clark Grogan.

Posted to fatfree digest by "Susan Voisin" <voisin@...> on Oct 31, 1998, converted by MM_Buster v2.0l.

Related recipes