golden macaroni casserole

By Jody

Ingredients

• Sauce ingredients:
• 5 oz. dry macaroni, penne, or seashell pasta
• 1/2 cup chopped tomatoes, roasted red pepper, sauteed sliced onions, or
• mushrooms (optional)
• seasoned bread crumbs (optional)
• 1 cup water
• 1 medium potato, peeled and chunked
• 1/2 medium carrot, peeled and chunked
• 1/2 medium onion, peeled and chunked
• 1/2 cup tofu( reduced-fat or regular), crumbled
• 1/2 cup nutritional yeast
• 1 Tbsp. lemon juice
• 1 tsp. salt ( or 1 Tbsp. miso and 1/2 tsp. salt)
• 1/4 tsp. garlic powder

Details

Adapted from fatfree.com

Preparation

Step 1

Cook the pasta in a large pot of salted water until just tender. While the
pasta is cooking, preheat the oven to 350 F and make the sauce. Cook the
potato, carrot, and onion in the water in a small covered saucepan. When
the carrot is tender, add the cooked vegetables to a blender along with the
other sauce ingredients. Blend until very smooth.

Drain the cooked macaroni and mix it with the sauce and optional vegetables
in a casserole. If desired, top the casserole with seasoned bread crumbs.
Bake for 20 minutes.