Creamy Mac and Beans with Breadcrumbs
Ingredients
Sauce
- 3 tbsp plant-based butter
- 1 onion
- 2 garlic cloves
- 2 x 400g tins butter beans (with liquid)
- 50g nutritional yeast
- 2 tbsp Dijon mustard
- 2 tbsp miso paste
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- 200ml plant-based milk
- Salt and pepper
Pasta
- 500g macaroni
Breadcrumbs
- 1 tbsp plant-based butter
- 2-3 slices sourdough
- 2 tbsp nutritional yeast
- Salt and pepper
Serving
- Chives
Preparation
Make the breadcrumbs by blitzing bread and nutritional yeast in a food processor, then toast in butter with salt and pepper until golden and set aside.
Make the sauce by dicing the onion and grating the garlic, sauté the onion in butter with salt for 5-6 minutes, add garlic and cook for 1 minute, add beans with liquid and simmer for 2 minutes, stir in nutritional yeast, mustard, miso paste, turmeric and smoked paprika and simmer for 1 minute, add plant-based milk and simmer for 2 minutes, then blend until smooth, season and return to the pan.
Cook the pasta by boiling macaroni in salted water until al dente, drain and fold into the sauce.
Finish and serve by spooning into bowls, topping with crunchy breadcrumbs and chopped chives.
Notes
This recipe serves 4 people.
It provides over 25g of protein per portion.
Required equipment includes a food processor, frying pan, and large pot.
