Macaroni with Creamy, Dairy-free Sauce
This dairy-free version of Macaroni Cheese is rich and satisfying.
Serves 4
Ingredients:
1½ tbsp Clearspring Organic Extra Virgin Olive Oil
2 cloves garlic, finely minced
1 small onion, diced
3 tbsp white flour
1½ L (10 cups) vegetable stock
Pinch of sea salt
Pinch of white or black pepper (optional)
2 tbsp Clearspring Organic Sweet White Miso
2 tbsp tahini
2 tbsp finely chopped fresh basil
1/4 cup parsley, minced
1 tbsp Clearspring Organic Red Wine Vinegar or lemon juice
400g macaroni (or fusilli, penne or shells)
Vegetables, cooked only until tender-crisp, can also be added to the sauce to make a variation of Pasta Primavera.
Method:
1. Add the oil to a medium-sized frying pan, and sauté the garlic and onion over low heat for 2 minutes, being careful not to brown the garlic. Add the flour and stir constantly for 1 minute. Slowly add the stock, whisking until the sauce thickens somewhat. Add a pinch of salt and, if desired, pepper, and simmer 5 minutes. Add a little more stock as needed, if the sauce is too thick.
2. In a small bowl combine the miso and tahini, and gradually mix in 1 cup stock or water. Add the mixture to the sauce and simmer very gently for 1 to 2 minutes. For the last minute add the basil, 3/4 of the parsley (reserving the rest for the garnish), and the vinegar or lemon juice.
3. Add the pasta to 3L of rapidly boiling, salted water. As soon as the pasta is cooked, drain it and immediately toss it with the sauce in a large bowl. Serve with a sprinkling of parsley.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007
Serves 4
Ingredients:
1½ tbsp Clearspring Organic Extra Virgin Olive Oil
2 cloves garlic, finely minced
1 small onion, diced
3 tbsp white flour
1½ L (10 cups) vegetable stock
Pinch of sea salt
Pinch of white or black pepper (optional)
2 tbsp Clearspring Organic Sweet White Miso
2 tbsp tahini
2 tbsp finely chopped fresh basil
1/4 cup parsley, minced
1 tbsp Clearspring Organic Red Wine Vinegar or lemon juice
400g macaroni (or fusilli, penne or shells)
Vegetables, cooked only until tender-crisp, can also be added to the sauce to make a variation of Pasta Primavera.
Method:
1. Add the oil to a medium-sized frying pan, and sauté the garlic and onion over low heat for 2 minutes, being careful not to brown the garlic. Add the flour and stir constantly for 1 minute. Slowly add the stock, whisking until the sauce thickens somewhat. Add a pinch of salt and, if desired, pepper, and simmer 5 minutes. Add a little more stock as needed, if the sauce is too thick.
2. In a small bowl combine the miso and tahini, and gradually mix in 1 cup stock or water. Add the mixture to the sauce and simmer very gently for 1 to 2 minutes. For the last minute add the basil, 3/4 of the parsley (reserving the rest for the garnish), and the vinegar or lemon juice.
3. Add the pasta to 3L of rapidly boiling, salted water. As soon as the pasta is cooked, drain it and immediately toss it with the sauce in a large bowl. Serve with a sprinkling of parsley.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007
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