Updated: Jan 24
Macaroni pie is a family favourite in my home, especially for the kids. They love anything made with macaroni or pasta. And I guess who doesn't? But most macaroni pies are filled with unhealthy amounts of cheese, milk and eggs and I wanted to make a healthier version for my family. So I made one that's packed with healthy veggies such as beets, carrots, tomatoes and creamy tofu for added protein. Its delicious and satisfying and can be served as a side dish or better yet enjoy it as meal because its got everything you need all in one pie!
Try the recipe for an easy-to-make, and satisfying lunch. You wont be disappointed!
Yield 6 Servings
1 Pack of Macaroni
1 Pack Firm Silken Tofu @morinutofu
1 Carrot medium diced
2 Medium Sized Tomatoes medium diced
1 Small to Medium Beet medium diced
2 Tbl Garlic minced
2 Tbl Olive oil
1 Tbl Oregano
6 Basil leaves
2 tsp-1 Tbl salt
1 Tbl paprika
1 C Non Dairy Milk
1 Tbl Nutritional yeast (and more for topping)
Preheat your oven to 350ºF.
Cook the macaroni by following the method and reserve 1/2 Cup the water before straining.
To start the cream sauce, heat a deep pot on medium heat then coat with olive oil. Add garlic, oregano and paprika and saute until fragrant approximately 1-2 minutes.
Add all of the other ingredients, reduce the heat to a simmer, give it a stir and cover and allow to cook for 10-15 minutes or until the beets and carrots are tender.
Turn off the heat and puree with an immersion blender until smooth. Note: you can also cool the ingredients for a bit and then add to a food processor to puree.
Add the cooked macaroni with the starchy pasta water, and stir until the macaroni is well coated and incorporated into the sauce.
Pour into a greased baking dish or pie dish. Cover with foil and bake for 20-25 minutes until golden brown on top and bubbly. You can also remove foil and broil for 1-2 minutes.
Let the pie sit for a few minutes to set before slicing.