Roasted Vegetable Puree Mac And Cheese - cooking recipe

Ingredients

For the vegetable puree
5 small kohlrabi, peeled and diced
2 medium onions, quartered
1 teaspoon oil
For the sauce
3/4 cup soymilk (or other non-dairy milk)
1/2 cup water (use the water from the pasta, it helps with the binding)
1/4 teaspoon sage, dried
1/4 teaspoon rosemary, dried
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon black pepper
1 pinch cayenne pepper
salt (I use about 1/8 ts)
Additional Ingredients
200 g whole wheat pasta, cooked al dente and drained (I use fussili)
50 g cheese, grated (I like to use a smoky one)

Preparation

First make your roasted vegetables: Toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. Roast in the preheated oven at 190\u00b0C/375\u00b0F for 30 minutes.
Transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. Puree (I used my hand-held blender). It should have the consistency of yogurt.
Combine with cooked pasta and spread in a casserole dish. Sprinkle with cheese.
Bake in the preheated oven at 190\u00b0C/375\u00b0F for 25 minutes or until nicely browned and bubbling.
Enjoy!