Arugula Pesto Mac Uncheese recipe from Vegan Mac & Cheese by Robin Robertson

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Arugula Pesto Mac Uncheese

Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

 A heady arugula pesto adds an aromatic note to this mac uncheese. Chopped fresh tomatoes are added for color and flavor.

 Pasta

• 16 ounces (454 g) ziti, or other small pasta

Sauce

• 4 tablespoons (56 g) vegan butter
• 1/3 cup (41 g) unbleached all-purpose flour
• 3 cups (720 ml) plain unsweetened nondairy milk, or more
• 1 teaspoon salt
• 1 teaspoon white miso paste
• 1 teaspoon almond butter
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• 1 teaspoon fresh lemon juice
• 1/2 cup (30 g) nutritional yeast
• 1/3 cup (62 g) Arugula Pesto, or more
• 1 cup (180 g) chopped fresh tomatoes
• 1/2 cup (64 g) Nut Parm (optional)
• 1/2 cup (20 g) chopped fresh basil

1. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until just al dente. Drain the pasta well and return it to the pot. Set aside.
2. To make the sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Whisk in the milk, salt, miso, almond butter, garlic powder, onion powder, turmeric, and pepper. Cook, whisking, for 1 to 2 minutes to blend.
3. Whisk in the lemon juice, nutritional yeast, and pesto. Add more milk or pesto to achieve desired flavor and consistency. Pour the sauce over the pasta.
4. Add the tomatoes and toss to combine. Place the pot over low heat and cook for 2 minutes, or until the pasta is hot. Transfer to a serving dish and sprinkle with the nut parm (if using) and basil.

Makes 4 to 6 servings

Arugula Pesto

Arugula makes a flavorful pesto that can also be used on pizza or in salads, dressings, or soups. Portion and freeze any leftover pesto for later use.

• 3 garlic cloves, crushed
• 1/4 cup (30 g) toasted walnut pieces
• 1/2 teaspoon salt
• 2 cups (40 g) coarsely chopped arugula
• 1/2 cup (20 g) fresh basil leaves
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• Warm water, as needed

1. In a food processor, combine the garlic, walnuts, and salt and process to a paste.
2. Add the arugula, basil, olive oil, lemon juice, and pepper and process to a paste.
3. If needed, add a little warm water, 1 tablespoon (15 ml) at a time, to reach the desired consistency. If not using right away, transfer to a container with a tight-fitting lid, cover, and refrigerate until needed.

Makes about 1½ cups (about 150 g)

Nut Parm

Keep a supply of this condiment on hand to shake on your favorite mac uncheese (or other pasta dishes) with abandon.

• 1 cup (145 g) unsalted blanched almonds, or (140 g) unsalted raw cashews
• 1/3 cup (20 g) nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder

Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator.

Makes about 11/3 cups (about 170 g)

All three recipes from Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.