Roasted Vegetable Puree Mac And Cheese

• For the vegetable puree
• 5 small kohlrabi, peeled and diced
• 2 medium onions, quartered
• 1 teaspoon oil
• For the sauce
• 3/4 cup soymilk (or other non-dairy milk)
• 1/2 cup water (use the water from the pasta, it helps with the binding)
• 1/4 teaspoon sage, dried
• 1/4 teaspoon rosemary, dried
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 1 pinch cayenne pepper
• salt (I use about 1/8 ts)
• Additional Ingredients
• 200 g whole wheat pasta, cooked al dente and drained (I use fussili)
• 50 g cheese, grated (I like to use a smoky one)

1. First make your roasted vegetables: Toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. Roast in the preheated oven at 190u0b0C/375u0b0F for 30 minutes.
2. Transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. Puree (I used my hand-held blender). It should have the consistency of yogurt.
3. Combine with cooked pasta and spread in a casserole dish. Sprinkle with cheese.
4. Bake in the preheated oven at 190u0b0C/375u0b0F for 25 minutes or until nicely browned and bubbling.
5. Enjoy!

vegetable puree, onions, oil, soymilk, water, sage, rosemary, garlic, paprika, black pepper, cayenne pepper, salt, ingredients, whole wheat pasta, cheese

Taken from www.food.com/recipe/roasted-vegetable-puree-mac-and-cheese-476747 (may not work)