We use all vegan ingredients to make this delicious vegan recipe.
8 ounces high protein elbow macaroni
1 medium Yukon gold potato, peeled and cut into chunks
1 small onion, chopped
1 medium carrot, chopped
3 cloves garlic
1/2 cup Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
2 Tbsp. nutritional yeast seasoning
1 1/2 tsp. Maille® Old Style Mustard
1/2 tsp. salt
1/4 cup plain panko bread crumbs
Amount per serving
Preheat oven to 350°. Prepare macaroni according to package directions.
Meanwhile bring 2 cups water, potato, onion, carrot and garlic to a boil in medium saucepan over high heat. Reduce heat and cook until tender, about 15 minutes. Remove and reserve 3/4 cup cooking water, then drain.
Transfer vegetable mixture and reserved cooking water to blender and blend until smooth. (Or puree in pot using a hand held immersion blender.) Reserve 1 Tbsp. Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread. Add remaining to blender; add nutritional yeast, mustard and salt and blend until smooth.
Combine drained macaroni and sauce in pasta pot; season, if desired, with salt and pepper. Transfer to 8 x 8-inch baking dish. Combine reserved 1 Tbsp. Dressing and Sandwich Spread with panko crumbs and sprinkle over top.