Rated 5 out of 5 based on 2 votes
- 2 Tbls nuttelex sunflower margarine
- 2 Tbls wholemeal atta flour
- 300 ml soy milk
- 1/2 cup nutritional yeast flakes (avail. at coles and health food stores)
- 50 g vegusto piquante (vegan cheese)
- 1 tspn dark miso paste dissolved in a splash of water
- 1 splash yalumba chardonnay
- 5 x middle sized mushrooms - chopped
- 1 handful dry shitake mushrooms - rough chopped
- 1 sprig springonion - fine sliced
- 1 pinch seasalt
- 1/2 x package rigatoni pasta
- 1 tspn onion powder
- 1/2 tspn garlic powder
Make a roux — Add 2 generous tbsp of sunflower margarine into a pot and melt.
Add the flour and whisk well.
Add the soy milk step by step and whisk very well. Add as much soy milk as it needs to get a smooth and creamy white sauce. When ready, add the nutritional yeast flakes and grated cheese. Mix well.
Stir constantly. The sauce should have a slight simmer. Now add the miso paste, onion poweder, garlic powder, wine and seasalt.
Separately heat some oil in a frying pan. Add the mushrooms and fry for 2 min. Add the spring onion and fry fur further 3 min. Season with seasalt.
Now mix the mushrooms with the cheese sauce. Stir well and set aside. Cook the Rigatonis. But stir the sauce from time to time … just in case it is to thick, just add a bit of the pasta water!
When the pasta is ready – add to the cheese sauce and combine well. Give it a rest of 5 min, stir again and plate up. Sprinkle with some fresh sliced spring onion and ENJOY
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looks nice,but for us with some meat.
Thanks. But no American ever added meat to his Mac & Cheese