Gluten-free · 30 min
Vegan "Mac & Cheese" with Roasted Mushrooms, Tomatoes, Peppers & Basil
- 30 min
- 2–6 servings
- 606 kcal / serving
Creamy vegan macaroni bathed in a smooth cheese-like sauce, topped with roasted mushrooms, peppers, tomatoes, and fresh basil. It comes together quickly for a weeknight dinner that’s satisfying and easy to pull off.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 6 fl ozalmond milk, unsweetened
- ½ lbcremini mushrooms
- ½ small pkgfresh basil
- 1 pintgrape tomatoes
- 1green bell pepper
- 5 ozmacaroni (elbow) pasta
- ⅓ cupnutritional yeast flakes
- green bell peppers
From the pantry: arrowroot starch/powder, black pepper, Dijon mustard, extra virgin olive oil, garlic powder, onion powder, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · oven mitts · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ lbcremini mushrooms
- ½ small pkgfresh basil
- 1 pintgrape tomatoes
- 1green bell pepper
- green bell peppers
Dairy, eggs & chilled
- 6 fl ozalmond milk, unsweetened
Pantry & dry goods
- 5 ozmacaroni (elbow) pasta
Spices & baking
- ⅓ cupnutritional yeast flakes
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almond milk, unsweetened | 6 fl oz | 12 fl oz | 18 fl oz |
| cremini mushrooms | ½ lb | 1 lb | 1 ½ lb |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| green bell pepper | 1 | 2 | 3 |
| macaroni (elbow) pasta | 5 oz | 10 oz | 15 oz |
| nutritional yeast flakes | ⅓ cup | ⅔ cup | 1 cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 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).
- 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.
- 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.
- Finish the sauce: continue cooking, whisking constantly, until the mixture thickens and feels stretchy, 1–2 minutes. Remove from heat.
- prep the basil: strip the leaves from stems, roll them together, and slice into thin ribbons.
- 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.
- Plating: divide the pasta between bowls, top with the roasted vegetables, and scatter the remaining basil over each serving.
Two tips
- Make ahead: roast the vegetables and refrigerate; rewarm in a hot skillet or in the oven before serving.
- Serving idea: keep the dish vegan by adding extra roasted veggies or tossing them into the pasta for a mixed bake as leftovers.
Nutrition per serving
- Calories
- 606 kcal
- Protein
- 26 g
- Carbs
- 80 g
- Fat
- 22 g
- Fiber
- 12 g
- Sodium
- 100 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.