Smoky Chickpea Mac and Cheese with Broccoli
Ingredients
- 1 1/2 cups cooked chickpeas
- 1 cup unsweetened cashew, almond, or oat milk
- 1 tablespoon lemon juice
- 1/2 cup nutritional yeast
- 2 large cloves garlic
- 1 teaspoon black salt or sea salt
- 1 teaspoon smoked paprika
- 1 pound pasta of choice
- Florets from a large head of broccoli
Preparation
Put a large pot of water on to boil for pasta and broccoli.
While water is boiling, add all ingredients for chickpea cheese sauce to a blender and blend on high speed until completely smooth.
Cook pasta according to package instructions, adding broccoli for the last 3-5 minutes until bright green and crisp-tender.
Reserve 1 cup of pasta cooking water.
Drain pasta and broccoli and return to pot.
Add the sauce and mix, thinning with reserved pasta water until desired consistency.
Serve immediately to hungry people.
Note: This recipe makes a little more than 2 cups of sauce, which is perfect for 1 pound of pasta and broccoli from a large head.
If not eating immediately, thin with additional water before reheating.