4oz Macaroni, dry
4 tbsp olive oil, divided
1 onion, finely chopped
2 tsp minced garlic
1 tomato, chopped
2 large oven roasted red bell peppers (cut peppers in half and bake at 450F for 20 mins)
¼ cup water
1 cup pistachios
¾ cup Táche Original Blend
½ tsp paprika
½ tsp red pepper flakes
1 tsp sea salt, add more if needed
a splash of lemon juice
How to make the roasted red pepper vegan mac and cheese recipe:
Cook macaroni according to the package.
Meanwhile, heat 2 tbsp oil in a large skillet over medium heat.
Add the onion and cook until lightly browned.
Then add the garlic and tomato. Cook until veggies are tender.
Remove from heat and put it in a high speed blender with the roasted red bell peppers, water, pistachios, Táche Original Blend, paprika, red pepper flakes, sea salt, and lemon juice.
Transfer the sauce back into the skillet and add cooked macaroni. Mix well until the macaroni is coated with the sauce.
