Print Recipe
mac & peas_hot for food

mac & peas

This is a classic hot for food recipe and will become a regular in your weekly meal rotation!

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword creamy, mac and cheese, mac and peas, peas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Lauren Toyota

Ingredients

  • 1 x 454 g package Tinkyada Brown Rice Spirals (or about 5 cups of noodles of your choice)
  • 1/4 tsp sea salt
  • 1 C frozen peas
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp white miso
  • 1 tbsp gluten-free tamari
  • 1 garlic clove, minced
  • 1 C pasta water (reserved from boiling pasta)
  • ground black pepper, to taste

Instructions

  1. Bring a large pot of water to a boil with sea salt.
  2. In a dish mix together tahini, lemon juice, olive oil, white miso, nutritional yeast, tamari, and garlic. Set aside.
  3. Once the water is at a rolling boil, add in brown rice pasta and cook for approximately 10 minutes or until al dente. Add frozen peas to the boiling water during the last minute of cooking.

  4. Reserve 1 cup of pasta water right before draining. Then drain the pasta and peas. Do not rinse, and put them back in the large pot.

  5. Add the sauce and 1/2 cups of pasta water to start and stir to combine with the noodles and peas over low heat on the stovetop. Stir constantly to allow the noodles to get coated, adding more pasta water as necessary to create a creamy consistency. Don't heat for longer than 2 to 3 minutes.

  6. Top with fresh ground black pepper and serve immediately.

Recipe Notes

Find the Tinkyada Brown Rice Spirals used in this recipe.