By: Adapted from the New Farm Vegetarian Cookbook by Louise Hagler and Dorothy Bates
A longtime Deli favorite!
Time: Preparation 15 mins
Serving: 4 Servings
Ingredients
- 3.5 c elbow macaroni or spirals
- 0.5 c earth balance margarine
- 0.5 c flour
- 3.5 c boiling water
- 1.5 t salt
- 2 T tamari
- 1.5 t minced garlic
- pn turmeric
- 0.25 c canola oil
- 1 c nutritional yeast flakes
- 1 t paprika
Preparation
Bring a large pot of water to a boil and cook pasta until al dente. Drain well and set aside. Melt the margarine in a large saucepan, add garlic and saute 3 minutes. Whisk in flour to form a roux and cook, stirring constantly for about 5 minutes. Pour in the boiling water and stir to combine well. Reduce heat to low, add tamari,turmeric, salt and paprika.In a large mixing bowl, combine canola oil and nutritional yeast to make a smooth paste. Add the paste to the sauce, remove from heat and mix thoroughly. Add cooked pasta and mix.
