Macaroni and Not Cheese
This recipe comes from Rip Esselystyn's Engine 2 Diet Book.
Servings: 4
Ingredients:
1 onion, chopped
1 cup cashews (Note: because of the oil, heart patients may want to leave this out)
1/3 cup lemon juice
1 1/3 cups of water
1/2 tsp. salt
4 oz jar Roasted Red Pepper, drained
3 Tbsp. nutritional yeast (can be found in health stores)
1 tsp. garlic powder
1 tsp. onion powder
16 oz pasta, cooked (recommend is elbow pasta, but can be any pasta)
Instructions:
Servings: 4
Ingredients:
1 onion, chopped
1 cup cashews (Note: because of the oil, heart patients may want to leave this out)
1/3 cup lemon juice
1 1/3 cups of water
1/2 tsp. salt
4 oz jar Roasted Red Pepper, drained
3 Tbsp. nutritional yeast (can be found in health stores)
1 tsp. garlic powder
1 tsp. onion powder
16 oz pasta, cooked (recommend is elbow pasta, but can be any pasta)
Instructions:
- Preheat oven to 425 degrees.
- Saute the onion on medium heat in a nonstick skillet for 5 minutes until translucent.
- In a food processor, combine the onion, cashews, lemon juice, , water and salt.
- Gradually blend in the roasted red peppers, nutritional yeast, garlic powder, and onion powder.
- Thoroughly toss the pasta with the sauce.
- Bake in the oven for 20 minutes until golden brown on top.