This Asian fusion dish uses fresh Thai basil, peanuts, red pepper flakes, and lime to up its flavor profile and leave you craving more. Switch up your mac game with this new take on the ultimate comfort dish from veteran cookbook author Robin Robertson’s cookbook, Vegan Mac and Cheese.
What you need:
For the mac:
2 teaspoons vegetable oil
1 small yellow onion, minced
3 tablespoons Thai red curry paste
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups water, divided
¾ cup unsalted raw cashews, soaked in boiling water for 30 minutes and drained
16 ounces gemelli or other small pasta
1 (14-ounce) can full-fat coconut milk
For garnish:
½ cup chopped roasted peanuts
¼ cup Thai basil, chopped
¼ cup cilantro, chopped
2 teaspoons red pepper flakes
Lime wedges, for serving
What you do:
- In a skillet over medium heat, warm oil. Add onion and cook until tender, about 5 minutes. Stir in curry paste, salt, and pepper. Cook, stirring constantly, for 1 minute. Stir in 1 cup water and remove from heat.
- In a high-speed blender, combine cashews and remaining water, and blend until smooth. Add curry mixture and blend again until smooth. Set aside.
- In a large pot, bring 4 quarts salted water to a boil. Add pasta and cook according to package directions until al dente. Drain pasta and return to pot.
- Into pot with pasta, add curry sauce and coconut milk and stir. Place pot over low heat and cook, stirring occasionally, for 3 minutes to heat and thicken sauce. Transfer to a large serving dish and serve hot, sprinkled with peanuts, basil, cilantro, and red pepper flakes, with lime wedges on the side for squeezing.
For more vegan mac and cheese recipes, read:
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