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Giardiniera Mac and Cheese from Cook the Pantry by Robin Robertson

Giardiniera Mac and Cheese

Yields 4 servings
Author Robin Robertson

Ingredients

  • 8 to 12 ounces fiore pasta or other bite-sized pasta shape
  • 2 1/2 cups giardiniera vegetables, drained and coarsely chopped
  • 1 tablespoon olive oil
  • 1/3 cup panko crumbs
  • 1 1/2 cups unsweetened almond milk
  • 1/3 cup raw cashew pieces, soaked and drained
  • 2 tablespoons cornstarch or tapioca flour
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon mellow white miso
  • 1 heaped tablespoon tomato paste
  • 2 teaspoons apple cider vinegar or lemon juice
  • 3/4 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 small clove minced garlic
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon salt, or to taste

Instructions

  1. Cook the pasta in a pot of boiling salted water until it is al dente. About 3 minutes before the pasta is done cooking, stir in the giardiniera. Drain and leave in the strainer.
  2. Heat the oil in a small skillet over medium-high heat. Add the panko crumbs, stirring to coat with the oil. Cook, stirring for a few minutes until the crumbs are toasted. Remove from the heat and set aside.
  3. In a blender, combine all of the remaining ingredients and blend until smooth and creamy. Pour the sauce into the pot in which the pasta was cooked and cook stirring, over medium-high heat, until the sauce is hot, bubbly, and thickened, about 4 minutes. Add the pasta and vegetables to the sauce, stirring gently to combine and heat through. Transfer to a casserole dish and sprinkle with the reserved panko. Serve hot.

Recipe Notes

Cook the Pantry by Robin Robertson

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.