To make this pasta dish even more decadent, and if you have some handy, you could use a generous couple of handfuls of store-bought vegan cheddar cheese instead of the one cup (235 ml) queso sauce topping. Either way, the results will be muy bueno! —CS
SERVES 6
QUESO SAUCE
1 cup (120 g) raw cashew pieces, soaked in water to cover overnight in the refrigerator, drained and rinsed
1 cup (235 ml) water
¾ cup (180 ml) canned coconut milk
1 tbsp (15 ml) lemon juice
1 medium sweet potato (about 9½ oz [270 g]), baked, peeled and chopped
¼ cup (20 g) nutritional yeast
1 tbsp (8 g) Emergency Broth Powder
1 tsp maca powder
1 tsp adobo sauce from a can of chipotle peppers
½ tsp smoked sea salt
½ tsp chipotle powder
½ tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
THE MAC
1 (1-lb [454-g]) package whole wheat penne, cooked according to package directions
1 tbsp (15 ml) grapeseed or olive oil
1 medium red onion, diced
2 large green bell peppers, cored and diced
4 cloves garlic, minced
1 tsp dried porcini powder
½ tsp ground cumin
½ tsp smoked paprika
½ tsp coarse kosher salt
½ tsp smoked salt
2 large tomatoes, diced
2 tbsp (30 ml) adobo sauce from a can of chipotle peppers
Lime wedges, sliced scallion and chopped fresh cilantro, for serving
FOR THE QUESO SAUCE
Place all of the ingredients in a blender. Blend until smooth and thoroughly combined. Set the sauce aside.
FOR THE MAC
Once the pasta is cooked, drain and set it aside. In the same pot used to cook the pasta, add the oil, onion and bell peppers. Heat over medium-high heat and cook until slightly softened, stirring occasionally, about 4 minutes. Add the garlic, porcini powder, cumin, paprika and salts, and cook until lightly browned, about 2 more minutes. Add the tomatoes and adobo sauce, and cook until reduced to a thick marinara-like consistency, about 6 more minutes.
Preheat the oven to 375°F (190°C).
Transfer the vegetables to a large and deep baking dish. Reserve 1 cup (235 ml) of the queso sauce and add the rest to the vegetables, stirring to combine. Add the cooked pasta and stir to thoroughly coat. Press down evenly, and add the reserved queso sauce evenly on top. Bake the mac for 20 minutes, or until browned. Serve immediately with a generous squeeze of lime juice. Top your mac with scallion and cilantro. Leftovers are even tastier.