Mac & cheese
Ingredients
- 160g cashew nuts
- 20g nooch
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp dijon mustard
- 1 tbsp cider vinegar
- ¼ tsp smoked paprika
- ⅓ tsp turmeric
- Fine sea salt
- 300g macaroni
- 65g parsley, roughly chopped
- 2 garlic cloves, chopped
- 120ml olive oil
- 2 tbsp lime juice
- ½ tsp chipotle chilli flakes
- ½ tsp fine sea salt
Steps
- Put the cashews and 250ml water in a medium-sized saucepan that’s big enough to cook the pasta in later.
- Bring to a boil, then turn down to a simmer and cook for eight minutes. Drain the nuts and discard the water.
- Meanwhile put ingredients from parsley to salt in a blender and blitz until well chopped. Transfer to a bowl and rinse blender.
- Put the cashews in the blender with 160g cold water and ingredients from nooch to salt and blend until very smooth.
- In the cashew pan bring salted water to a boil, add pasta and cook according to package instructions until al dente.
- Drain the pasta, reserving a cup of the cooking water and return the pasta to the pan and drizzle with a little oil.
- Put the pasta back on medium heat. Add the cheese sauce then stir and toss, adding the reserved pasta water a couple of tablespoons at a time.
- Divide the pasta between four bowls, spoon over the garlic and parsley oil, then serve.