blank

PRIMAVERA MAC

20
30
5-6

review

blank

print

share

recipe by So Delicious Kitchen

blank

ingredients

1 box cavatappi or macaroni pasta (4 servings)

5 c. roasted vegetables:
Yellow squash
Zucchini
Grape tomatoes

1 Tbsp. minced italian parsley

cheddar sauce:

3.5 c. So Delicious Cheddar Style Shreds

1 c. So Delicious Unsweetened Original Coconutmilk

1 tsp. kosher salt

directions

  1. Preheat oven to 400°F.
  2. In a mixing bowl, toss sliced yellow squash, sliced zucchini, and grape tomatoes with canola oil, kosher salt, and pepper.
  3. In a parchment-lined baking sheet, spread an even, thin layer of seasoned squash & tomato mix. Bake for 15-20 minutes until vegetables are lightly browned and fork-tender. Set aside and keep warm.
  4. Fill a large pot with water, add a pinch of salt and bring to a boil. Stir in pasta and cook until al dente.
  5. In a medium sauce pot, on medium heat, heat coconutmilk and Cheddar Style Shreds, stirring periodically to avoid scorching. Add a pinch of salt. Heat until sauce is smooth, 15-20 minutes.
  6. Drain noodles, return to pot, and pour the cheddar sauce right into the same pot. Stir to combine.
  7. Build each bowl in the following order:
    2 c. dairy-free cheddar mac
    1 c. roasted vegetables
    1 Tbsp. minced parsley
blank
blank