Creamy Garlic & Mushroom Mac n Cheese with Garlic Panko Crust
This recipe is hands down, the best pasta dish I have ever tried, vegan or non-vegan.The garlic and mushroom cashew cream sauce blends perfectly with the smokiness of the paprika and the cheesy flavour of the nutritional yeast.Topped with oven-baked crispy garlic panko, this dish is the perfect comfort food on its own, as a side or accompanying a salad.Can also be made completely gluten free by choosing gluten free pasta and panko or by using vegetables or vegetable spirals instead.
Equipment
- Blender or stick blender
Ingredients
- 325 g pasta spirals or macaroni elbows
- 500 g sliced mushrooms
- 1 med onion finely chopped
- FOR THE SAUCE
- 1 cup raw cashews soaked in boiling water for minimum 10 min
- 1 lemon juiced
- 1 cup plant milk I use oat milk for its neutrality
- 3/4 cup water
- 1 1/2 tsp Celtic sea salt
- 1/2 cup nutritional yeast
- 1/2 tsp chilli powder
- 2 cloves minced garlic
- 1/4 tsp turmeric
- 1/2 tsp mustard powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp onion powder
- ground black pepper to taste
- FOR THE PANKO CRUST
- 1/2 cup panko crumbs
- 1 tbsp grapeseed oil
- 2 cloves minced garlic
- 1/2 tsp Celtic sea salt
- 1/2 tsp black pepper
Instructions
- Place Cashews in a bowl and cover with boiling water, soaking for 10 minutes then preheat oven to 220 degrees Celsius.
- In a large pot, cook pasta to packet directions until al-dente (do not overcook), drain and set aside.
- Brown mushrooms in a dry, non stick fry pan. A lot of water comes out of mushrooms, just let them simmer until all water evaporates then they will brown up. Once they have browned add a small amount of oil and the onions. Sauté until onions are soft then remove from heat and set aside.
- Place all of the sauce ingredients into a blender and blend on high until smooth. (Can also use a stick blender).
- In a separate bowl, add all Panko mix and stir with a fork until well combined.
- Place pasta back into the cooled saucepan along with the mushrooms and onions, and the sauce. Stir well until all ingredients are combined.
- Now pour the pasta mix into a casserole dish, evenly sprinkle the panko mix over the top and pop it in the oven. Cook for approximately 20 minutes or until lightly browned.
- Serve in a bowl or as a side dish and garnish with chopped eschalots.
Notes
Add more milk for a saucier dish.
