Creamy Jalapeño Macaroni

Getting up close & personal with THIS bowl of Creamy Jalapeño Macaroni! Yep, I LOVE my spicy peppers. These noodles may be sporting a healthy dose of green, but don’t be fooled – the ‘heat’ factor is WAY low. This macaroni is full of that dreamy jalapeño flavour with little to no heat once cooked. It’s also a quick one to prep…blend + boil & serve. Maybe takes 10mins from start to finish when using a gluten free noodle. A tasty alternative to its cheesy, umm cousin?! The inspo for this bowl of delicious green goodness – JalapeñoCoconut Soup (a family favourite). My sister often sends me photos of this soup after she makes a batch = full heart, and tummy. I love being a part of something that provides enjoyment for others. Super cool.

Creamy Jalapeño Macaroni
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

A delicious and super simple switch up from your regular packaged Mac&Cheese! Vibrantly green and BIG jalapeño flavour (not heat) has made this macaroni a favourite amongst friends and family. Packed full of nutrients, this pasta dish is definitely one on repeat.

Course: snack, lunch, dinner
Cuisine: *plant based + gluten free
Keyword: jalapeno, macaroni, pasta, creamy
Servings: 4
Author: thecrimsonsink
Ingredients
  • 227 g dry macaroni noodles
  • 2 med./large fresh organic jalapeños – washed, seeded, & stemmed
  • 1/3 cup fresh cilantro, washed *packed
  • 1 400ml can organic coconut milk *full fat
  • 1 tsp fresh ginger, grated
  • 2 tbsp nutritional yeast
  • 1 tbsp cashew butter
  • 2 tsp organic corn starch
  • 1-1&1/4 tsp sea salt
  • 1/4 tsp coriander
  • 1/8 tsp white pepper
Instructions
  1. Prepare the macaroni noodles as per package instructions. I salt my pasta water once at a boil prior to adding the pasta. *Cook the macaroni just shy of al dente (about 3mins for my quinoa/rice noodles – GoGo Quinoa) as the pasta will continue cooking once the sauce has been added. When straining the macaroni, run it under cold water to cool quickly. Allow the macaroni to rest in the strainer while you make the jalapeño sauce.

  2. For the sauce, add all of the ingredients (aside from the noodles) into a high speed blender. Blend on high for 30sec-1min, or until desired consistency is reached.

  3. Place the empty macaroni pot back onto the stove over medium heat. Dump the macaroni noodles into the pot and pour the jalapeño sauce over top. Stirring often, bring to a gentle boil. As the sauce heats up it will thicken. Continue stirring for about 4-5mins (adjusting the heat if necessary), then remove from heat. Fold the noodles a few more times as the sauce will continue to thicken as it cools.

  4. Serve warm. Add sea salt + pepper to taste.
Recipe Notes

~ I like to top my macaroni with fresh green onions, cilantro, walnut parm, or raw grated carrot & beets. 

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