Roasted Pepper & Mushroom Macaroni & Cheese
Meet your new favorite low protein comfort food. A grown-up twist on a childhood staple.
- 4 mini bell peppers
- 4 large shiitake mushrooms
- 1 Tbsp coconut oil, melted if solid
- 1 tsp coconut aminos
- 75 g low protein penne pasta
- 1 Tbsp butter
- 5 Tbsp coconut milk, canned, full fat
- 45 g So Delicious® alternative cheddar cheese, shredded
- ¼ tsp chili powder
- ⅛ tsp paprika
- 1 pinch cayenne pepper
- Salt and pepper, to taste
Preheat oven to 425°F. Boil water for pasta.
Cut bell peppers and mushrooms into quarters. Toss with coconut oil in a bowl.
Separate mushrooms from peppers. Toss mushrooms in coconut aminos.
Cook pasta in boiling water for 10 minutes then drain.
While pasta is cooking, roast vegetables in oven for 10-20 minutes or until slightly browned.
Place butter, coconut milk, and alternative cheddar cheese in a pot over medium heat. Stir until melted (cheese will be slightly lumpy). Reduce heat to medium low and add pasta.
In a small prep bowl, combine chili powder, paprika, and cayenne pepper. Toss into pasta and stir.
Remove veggies from oven and toss in with pasta and cheese mixture immediately. Stir until coated and cheese is smooth.
Add salt and pepper to taste. Serve immediately.
Serving size: ½ of recipe
Calories: 372
Protein: 2.6 g
Phenylalanine: 122 mg
Leucine: 160 mg
Tyrosine: 67 mg
Calories: 744
Protein: 5.1 g
Phenylalanine: 244 mg
Leucine: 319 mg
Tyrosine: 133 mg
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).