Sweet Utopia Blog

Just another WordPress.com weblog

Broccoli Pesto Mac ‘n’ Cheese September 21, 2014

Cute, portable macaroni and cheese cups with veggies rolled in can be a staple weekly meal. Feel free to substitute cauliflower for the broccoli.IMG_0202

Quantity: 12

Size: Regular



2 cups dry gluten free pasta, cooked al dente

1 cup lightly steamed broccoli

Sauce Ingredients:

2/3 cup vegan shredded cheese

2/3 cup plain nondairy milk

1/3 cup water

1/4 cup chopped fresh basil

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons nutritional yeast

1 1/2 tablespoons vegan Parmesan

1 1/2 tablespoons extra virgin olive oil

1 large clove garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon paprika

Dash black pepper

1/4 cup shredded vegan cheese


Preheat the oven to 350 degrees F and oil a regular 12-muffin pan.

To make the sauce, process all the sauce ingredients in a food processor.

Toss the sauce with the pasta and spoon into the pan. Sprinkle the 1/4 cup extra cheese on top of the cups. Bake about 25 minutes or until lightly browned. Serve warm.






Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s