Comforting Miso Mac + Cheese

Comforting Miso Mac + Cheese

pasta to run fasta.jpeg

Honestly, butternut squash mac and cheeze is probably wayyy over done on Instagram, but it’s whatever, I mean who doesn’t like cheeze and pasta am I right? I’ve also been on a major miso kick recently so I’ve been adding it to sauces, cashew cheese, and this comforting dish right here.

I definitely was in need of some comforting food after the week I’ve had. As you might know I booked a trip to London and was supposed to leave on Friday night. After several days of working hard to get time off, we packed our bags, got on the plane, and the next thing we knew the pilot was announcing that the door wouldn’t close. Faced with a less than ideal rebooking we decided to call the trip off, take a staycation, and spend time with family. Obviously, times like these are trying, but I believe that things happen for us rather than to us for reasons we can’t explain. Make the most of anytime given.

Therefore, this week I’m going to have more time to put into the blog which I totally cannot complain about because cooking is a form of meditation to me. It’s a time to turn off the outside world, and get the creative juices flowing. So this week I want to share more recipes, work on a holiday playlist, learn how to make bread, and the list continues. Here we are with my first recipe from my staycation- miso mac + cheeze. The perfect dish for these deep cold temps, I hope you enjoy! P.S. the cheeze sauce is somewhat addictive.

Comforting Miso Mac + Cheeze

Serves: 4

Print the recipe HERE

  • 1 butternut squash (peeled + cubed)

  • 2 Tbsp olive oil

  • 2 carrots (diced into discs)

  • 2 garlic cloves

  • 1/2 tsp smoked paprika

  • 1/4 cup nutritional yeast

  • 4 Tbsp white miso

  • 1 cup unsweetened nut milk

  • 1 cup vegetable broth

  • Juice of half a lemon

  • salt + pepper

  • 1 cup frozen peas cooked (optional)

  • 1 box of pasta (3-4 cups)

Method: Preheat the oven to 400F. On a lined baking sheet drizzle the butternut in olive oil and sprinkle with sea salt. Roast for 30-35 minutes, flipping halfway in between. While the butternut is cooking cook the pasta according to the instructions on the back, and steam the carrots in a steaming basket. Allow the butternut to cool, and add it to a high-speed blender along with the steamed carrot, miso, nut milk, vegetable broth, smoked paprika, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend on high until smooth and velvety. Fold the pasta, sauce, and peas together until evenly coated. Serve up and enjoy!

Chickpea Curry

Chickpea Curry

TNK Holiday Gift Guide: Part II

TNK Holiday Gift Guide: Part II

0