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  • Prep-time: / Ready In:
  • Makes 6 cups

This scrumptious pasta recipe is turned into a restaurant-quality meal thanks to a homemade pimiento cheese sauce that’s so delicious you’ll want to lick the bowl. Chickpeas form the base of the luscious sauce, which gets seasoned with cheesy-tasting nutritional yeast, mustard, garlic powder, cayenne, and pimiento peppers. Feel free to use any shape of pasta you have on hand, but classic elbow noodles will really dial up the comfort factor of this quick and easy dish.

Tip: Saving some of the starchy pasta cooking water to stir in with the sauce is the secret to making this dish extra creamy.

Cheesy Vegan Pimiento Mac in a white bowl

Ingredients

  • 1 cup canned no-salt-added chickpeas, undrained
  • ⅓ cup nutritional yeast
  • ½ teaspoon dry mustard
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • ¾ cup unsweetened, unflavored plant-based milk
  • ½ cup sliced scallions
  • ½ cup jarred diced pimientos, drained
  • 12 oz. dry whole wheat elbow macaroni
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup chopped fresh parsley

Instructions

  1. For sauce, in a blender or food processor combine the first five ingredients (through cayenne). Cover and blend until smooth and creamy, gradually adding plant-based milk. Stir in scallions and pimientos.
  2. Cook macaroni according to package directions. Reserve ½ cup of the pasta cooking water; drain pasta. Return pasta to pot. Stir in sauce; stir in as much of the reserved pasta cooking water as needed to make creamy. Season with salt and black pepper. Sprinkle with parsley.

Comments (3)

(5 from 5 votes)
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Skye Gibbins3 weeks ago
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This sauce is quick and easy to prepare, and quite tasty. I didn’t change anything in the recipe, except I omitted the cayenne. Tonight, I may add some frozen peas to the leftover sauce. I served it on whole wheat spaghetti, but I think it would also be a good topping for brown rice or quinoa.

Karen Julson3 months ago
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This is the first plant based “mac-n-cheese” I have enjoyed and will definitely make again. First time for me eating pimientos, also. Delicious

Shelley Keith Childs3 months ago
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Just made the cheese sauce, minus the pimientos and with a dash of vegan Worcestershire sauce, and had it over toast for a tasty vegan Welsh Rarebit!

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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