Category: Side Dish

Servings: One 2" Hotel Pan

Ingredients:

• 60 g neutral oil
• 820 g onion
• 82 g garlic
• 10 g ground cumin
• 16 g ground paprika
• 16 g garlic powder
• 15 g salt
• 75 g dehydrated potato flake
• 40 g hot sauce
• 464 g Once Again Cashew Butter
• 33 g yellow mustard
• 35 g nutritional yeast
• 454g water
• 908 g dried macaroni

Toppings

• cherry tomatoes, quartered (as needed)
• green onions, sliced (as needed)

Directions:

1. Heat pan over medium heat, add oil and once hot, sweat onion and garlic until translucent and soft.
2. Add ground spices to the pan and bloom for 1-2 minutes while stirring.
3. Transfer mixture to a processor with remaining ingredients except water and pasta. Process on high while adding water. (Adjust the amount of water to achieve the desired consistency of the sauce.)
4. Cook pasta in salted water to al dente according to manufacturer’s instructions. Reserve ¼ of the cooking the liquid before draining the pasta.
5. Add sauce and cooked pasta in a pan and cook for 1 minute over medium heat. Add small amounts of the reserved pasta water, if necessary, to adjust consistency of sauce. Transfer mixture to a hotel pan and top with tomatoes and green onions.