Ingredients
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8 oz protein elbow pasta
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1 medium Yukon Gold potato, peeled and cut into chunks
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1 small onion, chopped
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1 medium carrot, chopped
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3 cloves garlic
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1/2 cup Hellmann's ® Plant Based Mayo Spread & Dressing
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2 tbsp nutritional yeast
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1 1/2 tsp Maille ® Old Style Mustard
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1/2 tsp salt
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1/4 cup plain panko bread crumbs
Steps
1
Preheat oven to 350°F. Prepare macaroni according to package directions.
2
Boil vegetables: Meanwhile, bring 2 cups water, potato, onion, carrot, and garlic to a boil in a medium saucepan over high heat. Reduce heat and cook until tender, about 15 minutes. Remove and reserve 3/4 cup cooking water, then drain.
3
Make sauce: Transfer vegetable mixture and reserved cooking water to blender and blend until smooth (or puree in pot using a hand-held immersion blender). Reserve 1 tbsp. Hellmann's® Plant Based Mayo Spread and Dressing. Add remaining to blender; add nutritional yeast, mustard, and salt and blend until smooth.
4
Assemble: Combine drained macaroni and sauce in pasta pot; season, if desired, with salt and pepper. Transfer to 8 x 8-inch baking dish. Combine reserved 1 tbsp. Mayo Spread with panko crumbs and sprinkle over top.
5
Bake for 15 minutes or until crumbs are toasted.
Comments
Recipe provided by Hellmann's®