Preparation time: 15 minutes
Cooking time: 10 minutes
Quantity: 1 serving
> INGREDIENTS:
For the sauce:
- 50 g cashews
- 60 ml non-dairy milk
- 1 tbsp. mustard
- 1 tsp. cider vinegar
- 2 tbsp. nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 tsp. ground turmeric
- 1 pinch of salt
For the mac and cheese:
- 4 HARi&CO chickpea balls
- 120 g pasta
- Fresh chopped parsley
- Red pepper flakes
> PREPARATION:
- Rinse and soak the cashews in boiling water for 15 minutes.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- Once the cashews have softened, drain them and place them in a blender with the remaining sauce ingredients. Blend at full speed until the sauce is smooth and creamy. Taste and adjust the seasoning.
- Brown the HARi&CO chickpea balls in a dry pan.
- Pour the sauce into the hot pasta and toss gently to coat. Serve on a plate with chopped fresh parsley, a pinch of red pepper and the HARi&CO Chickpea Balls.
Recipe by Alice Pagès
Enjoy your meal!