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Carrot Miso Mac
"Mac'n'cheese is the ultimate comfort food at any time of year. In winter, it hits an even sweeter spot. This veg-boosted twist offers the same look and texture, to my mind, as the boxes of Kraft did when I was child growing up in America. We ate a lot of amazing homegrown food cooked from scratch, but there were also plenty of packets and boxes such as Hamburger Helper and crinkly foil-wrapped parcels of bone-dry waves of ramen with their tiny sachets of salty seasoning. This mac dishes out a rich lick of nostalgia, but, to go with it, there’s a delicious dose of immune-boosting nutrients." Rachel de Thample
Ingredients
- 750g carrots
- 100g cashews
- 300g wholegrain macaroni, or gluten-free elbow macaroni
- 2 tbsp miso, or to taste
- 1 tbsp Dijon mustard, or to taste
- A pinch of cayenne pepper, or chilli powder (optional)
- To serve (optional)
- 4 tbsp breadcrumbs, or crushed toasted cashews
- A smattering of herbs, such as coriander or thyme
Method
1. Cut your carrots into 1cm (or thinner) slices. Tumble into a saucepan with the cashews. Pour in enough water, stock or broth to just cover the carrots and cashews. Bring to the boil, reduce the heat, pop a lid on and simmer for 15–20 minutes or until the carrots are fully tender.
2. Cook the pasta. If using fresh pasta, simply refresh it in a pot of boiling water and drain after 1 minute, or as soon as it has warmed through. Toss with 1 tbsp olive oil.
3. Blend the carrots, cashews and their liquid with the miso and mustard. Taste, season with salt and pepper and add more miso and/or mustard and a pinch of cayenne pepper or chilli powder, if needed.
4. Fold the carrot sauce through the cooked and drained pasta. I love serving it in a baking dish topped with breadcrumbs, toasted crushed cashews and/or a fresh pop of herbaceous greenery.
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(£2.74 per 100g)
Packaged in a returnable pot. -
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