5 oz. dry macaroni, penne, or seashell pasta
½ cup chopped tomatoes, roasted red pepper, sautéed sliced onions, or mushrooms (optional)
1 cup water
1 medium potato, peeled and chunked
½ medium carrot, peeled and chunked
½ medium onion, peeled and chunked
½ cup tofu( reduced-fat or regular), crumbled
½ cup nutritional yeast
1 Tbsp. lemon juice
1 tsp. salt ( or 1 Tbsp. miso and ½ tsp. salt)
1/4 tsp. garlic powder
Cook the pasta in a large pot of salted water until just tender.
While the pasta is cooking, preheat the oven to 350 F and make the sauce. Cook the potato, carrot, and onion in the water in a small covered saucepan. When the carrot is tender, add the cooked vegetables to a blender along with the tofu, nutritional yeast, lemon juice, salt, and garlic powder. Blend until very smooth.
Drain the cooked macaroni and mix it with the sauce and optional vegetables in a casserole. If desired, top the casserole with seasoned bread crumbs. Bake for 20 minutes.
From The Almost No-Fat Cookbook by Bryanna Clark Grogan, pages 115 and 41.