Lentil Macaroni and 'Cheese'

8 45 377
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Lentil Macaroni and 'Cheese'
Health Highlights
Craving Mac & Cheese? This hearty plant-based lentil macaroni and cheese recipe has you covered

Ingredients


227 gm Bentilia Red Lentil Pasta (Macaroni)
1 tbsp Canola oil
2 clove(s) Garlic (minced)
2 cup Frozen vegetable mix (broccoli, peppers, mushrooms)
1/2 package (10oz) Frozen spinach (defrosted)
1 tbsp All-purpose white flour
1 tsp Paprika
1/2 tsp Cayenne pepper (optional)
4 serving(s) Amazing low Calorie Cheese Sauce

Amazing low Calorie Cheese Sauce

227 gm Yukon Gold potato (about 3 medium)
1/2 large Carrots (1-2 large, chopped)
1/4 cup Water, filtered (save the one from boiling the potato)
2 tbsp Nutritional yeast
1 tbsp Nutritional yeast ((in addition to above))
1 tbsp Lemon juice
1/2 tsp Apple cider vinegar
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/4 tsp Brown mustard
1 dash Turmeric, powder

Instructions


  1. Cook pasta according to package directions in a large pot.
  2. While pasta is cooking, warm canola oil in a large saute pan over medium heat. Add garlic, frozen vegetable mix, and spinach. Saute for 10 minutes. Sprinkle with flour, paprika, and cayenne pepper. Stir to coat, reduce heat to medium-low, and allow to cook for another 5 minutes.
  3. Meanwhile, prepare the cheese sauce (see instructions below). 
  4. Stir vegetables and cheese sauce in with the cooked pasta and serve warm.







Instructions for "Amazing low Calorie Cheese Sauce"

  1. Wash and scrub both potatoes and carrots and chop into uniform pieces and boil for 10 minutes 
  2. Let rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender
  3. Add 1/2 cup potato water and pulse to mix
  4. Add remaining ingredients and blend until smooth and creamy

Nutrition Facts

Per Portion

Calories 377
Calories from fat 42
Calories from saturated fat 4.3
Total Fat 4.7 g
Saturated Fat 0.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.7 g
Cholesterol 0
Sodium 110 mg
Potassium 810 mg
Total Carbohydrate 66 g
Dietary Fiber 14.0 g
Sugars 2.3 g
Protein 24.8 g

Dietary servings

Per Portion


Vegetables 2.0

Energy sources


Pygal63%461.06717025297166228.588337368433511%300.3670388251913231.859923962637326%315.4658860743299135.5406807991494763%11%26%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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