Vegan "Mac & Cheese" with Roasted Mushrooms, Tomatoes, Peppers & Basil

Directions

1. Roast the vegetables: on a parchment-lined baking sheet, spread sliced mushrooms, diced bell peppers, and grape tomatoes. Drizzle with oil and season, then roast at 425°F, tossing once, until tender and vegetables start to blister (about 15 minutes).
2. Meanwhile, cook the pasta: bring a pot of salted water to a boil, add the elbow macaroni, and cook until just tender, about 8–10 minutes. Drain and reserve.
3. Make the sauce: in the same pan used for the pasta (or a clean medium saucepan), whisk together almond milk, nutritional yeast, oil, arrowroot starch, Dijon, onion powder, and garlic powder. Bring to a gentle simmer over medium heat, stirring occasionally.
4. Finish the sauce: continue cooking, whisking constantly, until the mixture thickens and feels stretchy, 1–2 minutes. Remove from heat.
5. prep the basil: strip the leaves from stems, roll them together, and slice into thin ribbons.
6. Combine and finish: return the drained pasta to the pan with the sauce, fold in half of the sliced basil, and stir until evenly coated. If needed, warm over medium heat for 1–2 minutes.
7. Plating: divide the pasta between bowls, top with the roasted vegetables, and scatter the remaining basil over each serving.