Categories: pasta
Ingredients
- 1 Tbsp. PLUS 2 tsp. sea salt, divided use
- 8 oz. dried macaroni
- 2 Tbsp. chopped shallot
- 1 cup peeled and chopped red or gold potato
- 1/4 cup chopped carrots
- 1/3 cup chopped onion
- 1/4 cup "raw" cashews
- 1/3 cup non-hydrogenated margarine, plus more if baking
- 1/4 tsp. minced garlic
- 1/4 tsp. Dijon mustard
- 1 Tbsp. freshly squeezed lemon juice
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1/8 tsp. ground red pepper (cayenne)
- Breadcrumbs, optional
Directions
- Bring a large pot of water and 1 Tbsp. of salt to a boil; add macaroni and cook according to package directions
-
until al dente.
- Meanwhile, in a saucepan, combine the shallots, potatoes, carrots, onion and 1 cup water; bring to a boil. Cover, reduce heat and simmer 15 minutes, or until the potatoes and carrots are very soft.
- In a blender or food processor, process the cashews, margarine, garlic, mustard, lemon juice and seasonings until very smooth. Add cooked vegetables and cooking water; process until perfectly smooth. Add sauce to pot with macaroni and cook on low until thoroughly heated.
- Alternately, transfer mixture to a baking dish, top with additional margarine and breadcrumbs and bake at 350 degrees for 30 minutes or until hot and bubbly.