Sometimes I add cooked broccoli and cauliflower to this recipe at the end, just to sneak a few more veggies in there. Try adding your broccoli and cauliflower to the pasta pot about 3 minutes before the pasta is ready. Then drain the pasta and veggies together. One less pot to wash and two more servings of veggies in your belly!!
- 1 package whole wheat (or gluten-free) macaroni noodles cooked according to package directions
- 1 package Zengarry Smokey Jalapeño Cashew Cheese
- 1 yellow onion, minced
- 1 cup of vegetable broth
- 2 tsp. corn starch
- 1 cup of salsa
- 1/2 tsp. salt or to taste
- pepper to taste
In a large sauce pan, sauté onion in a bit of vegetable broth until translucent.
Add Zengarry Smokey Jalpeno Cashew Cheese and vegetable broth (reserve 1/4 cup) and mix until smooth.
Add corn starch to reserved vegetable broth and whisk until all the lumps are gone. Add corn starch mixture to pan and bring the mixture to a boil. Stir constantly until it has thickened.
Add salsa and salt and pepper and mix well. Simmer until the sauce has thickened to the desired consistency.
Add cooked macaroni noodles, mix to combine. Sprinkle with a pinch of paprika and serve immediately.