Roasted Pepper & Mushroom Macaroni & Cheese
Meet your new favorite low protein comfort food. A grown-up twist on a childhood staple.
Ingredients
- 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
Directions
- 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.
Nutrition Per Serving
Serving size: ½ of recipe
Calories: 372
Protein: 2.6 g
Phenylalanine: 122 mg
Leucine: 160 mg
Tyrosine: 67 mg
Nutrition Per Recipe
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).
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