Sweet Utopia Blog

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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

Nut-Free

Ingredients:

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

Directions:

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.

Enjoy!

Love,

Sharon

www.sweetutopia.com

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