Summer is a wonderful time to eat.
We are surrounded by the most beautiful bounty of local produce: juicy peaches, sweet corn, colorful summer squash, rich tomatoes, fragrant basil, delicate eggplant, spicy nasturtiums... Oh my, so much goodness!!
Amongst this bounty, there is one that stands out. The glorious Hatch Green Chili.
The first batch graced us with their presence this past week and I immediately snatched up a freshly roasted bunch. The intoxicating spicy, smokey smell filled the car on my way home, and I knew what I had to do.
Hatch Mac n' Cheese (plant-based style, of course!)
I'd been wanting to try a new recipe for a more classic "mac n' cheese" sauce, after having perfected my Cauliflower Alfredo, and found this wonderful version from Vegan Yumminess. I didn't change a thing. It's perfect.
Hatch Mac n' "Cheese"
- 1 package TruRoots Macaroni or Penne (or your choice of whole grain or gluten free pasta.)*
- 1/2 -1 cup roasted hatch green chili, diced (to taste, depending on spice level)
- 1 cup peeled/diced yellow potatoes
- ¼ cup peeled/diced carrots
- ⅓ cup chopped onion
- ¾ cup water (preferably use liquid from pot of boiled veggies)
- ½ cup raw cashews
- ¼ cup light coconut milk
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt (or to taste)
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- Bring several cups of water to a boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
- Cook pasta, according to package instructions, drain, and return to the warm pot.
- Mix diced green chilis into cooked pasta. This step infuses that rich, smokey flavor of the roasted hatch chilis into the pasta. YUM!
- Check in on your veggies. When they are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add ¾ cup of that cooking water to your blender, along with your remaining sauce ingredients.
- Blend until smooth.
- Pour sauce over your cooked noodles, stir well, taste for salt, and serve immediately.
I use a vitamix, but If you are not using a high-speed blender for this recipe, I recommend soaking your cashews for at least 1 hour, or 30 minutes in hot water, before making the sauce. Be sure to drain & discard any soaking liquid from the cashews.
You may have extra sauce. If so, use it as a "nacho cheese" sauce with chips, or in a vegan 7 layer dip!
*I recommend TruRoots Pasta because it is a whole grain quinoa, amaranth & brown rice pasta- suitable for gluten-free diets, but a great choice for everyone. It's high in protein, and is 100% whole grain, so there is not loss of nutrients & a good amount of fiber!
Eat up, Friends! Tell me how you like it :)