Broccoli Hummus Mac and Cheese
Category: Dinner
Prep time : 20 min
Cook time : 10 min
Total time : 30 min
Makes: 4 Servings
Scale recipe by: ×
Cheesy Hummus Sauce:
1 cup chopped yellow onion
4 garlic cloves, chopped
1 1/2 cups cooked or canned chickpeas, drained and rinsed
2 tablespoons nutritional yeast
2 tablespoons freshly squeezed lemon juice
1 tablespoon tamari
1 tablespoon Dijon mustard
1/2 teaspoon ground turmeric
1/4 teaspoon red pepper flakes or to your preference
1/2 cup unsweetened almond or organic soy milk (plus more if needed)
Pasta:
12 ounces brown-rice elbow macaroni
5 heaping cups bite-sized broccoli florets (2 small heads broccoli)
1 cup frozen green peas
1/4 cup Parmesan of choice, plus more as needed, optional
First, make the Cheezy Hummus Sauce. Add the onion and garlic to a small sauté pan with a few tablespoons of water and sauté for 5 to 7 minutes until the onion is soft and translucent. Add water as needed to prevent burning.
Add the cooked onion/garlic mix to a blender along with all other sauce ingredients and blend until completely smooth. Add more milk, 1 tablespoon at a time, if needed to get a smooth, pourable, but thick sauce. Set aside.
Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions for al dente. When there’s 3 minutes of cooking time remaining for the pasta, add the broccoli to the pot. When the cooking time is up, turn the heat off, and add the peas to the pot. Let everything sit for a minute until the peas are bright green, then drain pasta, broccoli, and peas well in a colander and return to the pot.
Add the cheezy hummus sauce and 1/4 cup Parmesan (if using) and mix. Divide the pasta among bowls and garnish each with a sprinkle of additional Parmesan if desired.
Add the cooked onion/garlic mix to a blender along with all other sauce ingredients and blend until completely smooth. Add more milk, 1 tablespoon at a time, if needed to get a smooth, pourable, but thick sauce. Set aside.
Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions for al dente. When there’s 3 minutes of cooking time remaining for the pasta, add the broccoli to the pot. When the cooking time is up, turn the heat off, and add the peas to the pot. Let everything sit for a minute until the peas are bright green, then drain pasta, broccoli, and peas well in a colander and return to the pot.
Add the cheezy hummus sauce and 1/4 cup Parmesan (if using) and mix. Divide the pasta among bowls and garnish each with a sprinkle of additional Parmesan if desired.
The Plant-Based Cookbook
Submitted by Jessica on 2022-01-12