Roasted Vegetable Puree Mac And Cheese

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 5 small kohlrabi, peeled and diced
• 2 medium onions, quartered
• 1 teaspoon oil
• 3/4 cup soymilk (or other non-dairy milk)
• 1/2 cup water (use the water from the pasta, it helps with the binding)
• 1/4 teaspoon sage, dried
• 1/4 teaspoon rosemary, dried
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 1 pinch cayenne pepper
• salt (i use about 1/8 ts)
• 200 g whole wheat pasta, cooked al dente and drained (i use fussili)
• 50 g cheese, grated (i like to use a smoky one)

Recipe

• 1 first make your roasted vegetables: toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. roast in the preheated oven at 190°c/375°f for 30 minutes.
• 2 transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. puree (i used my hand-held blender). it should have the consistency of yogurt.
• 3 combine with cooked pasta and spread in a casserole dish. sprinkle with cheese.
• 4 bake in the preheated oven at 190°c/375°f for 25 minutes or until nicely browned and bubbling.
• 5 enjoy!