Tuesday, January 4, 2011
Recipe: "Cheesy" Chili Pasta Casserole (Your Kids WILL Eat This!)
My kids and husband can't get enough of this particular casserole, and it's so easy to throw together, I make it quite often. Serve it with a bit of salsa and vegan sour cream. I use Tofutti Better Than Sour Cream.
Now that Princess's friends are off to college and living on their own, I've had several requests for "that chili thing you used to make when I came over." Here it is, my darlings:
Sexy Vegan Mama's "Cheesy" Chili Pasta Casserole
1 lb. (16 oz.) dry pasta of your choice (I used macaroni, because it was what I had)
1/4 c. plus 2 T. vegan margarine (I use Nucoa) or oil
1/4 c. whole wheat flour
1/4 c. nutritional yeast
1/2 t. black pepper
1 t. ground red pepper
1 1/2 t. garlic powder
2 c. soy milk
5 c. vegetarian vegetable chili (my favorite chili recipe at the bottom of this post)
Cook pasta according to directions and drain. Dump into bottom of lightly oiled 9” x 13” casserole dish.
Preheat oven to 350 degrees.
Melt margarine in a saucepan over medium heat. Combine dry ingredients and stir into margarine to make a thick roux. Be sure to keep stirring until dry mixture begins to toast lightly and is no longer raw.
Add soy milk, whisk or stir well and slowly increase heat until sauce begins to boil. Keep on heat, stirring constantly, until sauce thickens – a minute to two minutes.
Pour sauce over pasta in casserole dish. Go ahead and stir the pasta around to make sure every little piece gets a good coating of sauce.
Pour chili over pasta and sauce. Bake, uncovered, for 30 to 35 minutes. Let stand for five minutes before serving.
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