Roasted Red Pepper Mac and Cheese

INGREDIENTS

1/2 POUND MACARONI OR OTHER SMALL PASTA
3/4 CUPS CASHEWS, SOAKED IN WATER FOR 2 HOURS
2 TEASPOONS OLIVE OIL
1 SMALL YELLOW ONION, DICED MEDIUM
2 CLOVES GARLIC, MINCED
2 CUPS VEGETABLE BROTH
1 1/2 TABLESPOONS ORGANIC CORNSTARCH
1 TABLESPOON NUTRITIONAL YEAST (OPTIONAL)
1 ROASTED RED PEPPER (JARRED OR HOMEMADE)
1 TABLESPOON TOMATO PASTE
1 1/2 TEASPOONS PIZZA SEASONING (GROUND FENNEL,OREGANO, THYME, GRANULATED GARLIC)
1/2 TEASPOON SALT
1 TEASPOON GROUND MUSTARD
1/2 TEASPOON TURMERIC

PREHEAT A 2 QUART SAUCE POT OVER MEDIUM HEAT. SAUTE ONIONS IN OIL WITH A PINCH OF SALT FOR 5 TO 7 MINUTES, UNTIL ONIONS ARE TRANSLUCENT. ADD GARLIC AND SAUTE FOR 30 SECONDS OR SO, THEN TRANSFER TO A BLENDER OR FOOD PROCESSOR.

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.

DRAIN THE CASHEWS AND ADD THEM TO THE BLENDER ALONG WITH THE VEGETABLE BROTH, CORN STARCH, NUTRITIONAL YEAST, RED PEPPERS, TOMATO PASTE, PIZZA SEASONING, SALT, MUSTARD AND TURMERIC. BLEND UNTIL VERY SMOOTH. SCRAPE DOWN THE SIDES EVERY 30 SECONDS OR SO AND TEST FOR SMOOTHNESS.

TRANSFER THE SAUCE IN THE BLENDER BACK TO THE SAUCE POT WHERE YOU COOKED THE ONIONS. TURN THE HEAT UP TO MEDIUM AND LET COOK, STIRRING VERY OFTEN, UNTIL THICKENED. THIS SHOULD TAKE BETWEEN 10 AND 15 MINUTES. DRAIN AND PLACE PASTA BACK IN THE POT YOU COOKED IT IN. SET ASIDE. WHEN SAUCE IS THICKENED, ADD IT TO THE PASTA IN THE POT, AND USE A LARGE SLOTTED SPOON TO MIX WELL, TAKING CARE NOT TO BREAK THE PASTA. SERVE!

RECIPE BY ISA CHANDRA MOSKOWITZ