PREP TIME: 15 minutes (not including
time make Pepita Parmesan)
ACTIVE TIME: 30 minutes
½ medium (1-pound) head cauliflower,
broken into florets
2 large carrots, peeled and chopped
½ cup diced radishes
1 pound elbow macaroni (gluten-free if
1 cup cooked great Northern beans
1 cup unsweetened nondairy milk (nut-free
and/or soy-free if necessary)
¾ cup nutritional yeast
¼ cup lemon juice
2 tablespoons no-salt-added tomato paste
2 tablespoons vegan butter (soy-free if
2 teaspoons white soy miso (or chickpea
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon mustard powder
Salt and black pepper to taste
Pepita Parmesan, optional
1. Place the cauliflower, carrots, and
radishes in a medium pot and cover with water. Bring to a boil and cook the vegetables until easily
pierced with a fork, 8 to 10 minutes. Remove from the heat and drain. Set aside.
2. Fill a large pot with water and bring to a boil. Once boiling, add the pasta and cook according to the
package instructions until al dente. Remove from the heat, drain well, and return the pasta to the pot.
3. Transfer the vegetables to a food processor or blender. Add the beans, milk, nutritional yeast, lemon
juice, tomato paste, butter, miso, onion powder, garlic powder, paprika, and mustard powder. Process
until smooth. Add the sauce to the cooked pasta and stir to combine. Return to the stove and heat over
medium heat, stirring occasionally, for 3 to 4 minutes, until heated through and the sauce has thickened.
Serve immediately topped with Pepita Parmesan (if using). Refrigerate any leftovers in an airtight
container for 4 to 5 days.