Simple, delicious, and made all in one pot in just 30 minutes...the perfect recipe for sneaking in vegetables!
Ingredients
454 gm
Pasta, Fusilli, dry
1 medium
Zucchini
(grated (about 1 cup grated))
1 bunch, trimmed
Asparagus
(chopped)
3/4 cup
Coconut cream
(or heavy cream)
86 gm
Tofutti Better Than Cream Cheese
(or regular cream cheese)
1 tbsp
Dijon mustard
2 cup
Cheddar cheese
(shredded sharp or vegan shreds)
1 cup
Monterey jack cheese
(shredded monterey or any other cheese you have around!)
1 tsp
Garlic powder
1 tsp
Onion powder
1 tsp
Paprika
1/4 tsp
Cayenne pepper
1 tbsp
Butter, salted
1/2 tsp
Salt and pepper
Instructions
In a large pot, bring 4 cups of water to a boil over high heat. Add 1 1/2 teaspoons salt, the pasta, and zucchini. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the asparagus, coconut cream, cream cheese, and mustard, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.
Add the cheeses, garlic powder, onion powder, paprika, cayenne, and butter (if using), and stir until melted and creamy. Remove from the heat. Season with salt and pepper. If the sauce feels thick, add ¼ cup milk or water to thin.
Divide the mac and cheese between bowls. Top with black pepper.
If swapping out broccoli for the asparagus, add with the cheeses and spices near the end, it's way better when it is JUST cooked, not mushy!
