Buffalo Mac & "Cheese"
cavatappi, arugula-carrot salad with ranch dressing
Curly cavatappi noodles are coated in our fan-fave chile con queso, then taken to the next level with a fiery hot sauce. To add to the Buffalo wing vibes (without the meat sweats), we serve an arugula salad made with carrots, celery, and vegan ranch dressing on the side.
Nutrition (per serving)
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INGREDIENTS
- 6 oz cavatappi pasta
- 6 oz chile con queso
- 2 oz vegan cream cheese
- 2 tbsp hot sauce
- 2 oz baby arugula
- 1 carrot, peeled into ribbons
- 1 celery stalk, thinly sliced
- 1/4 cup vegan ranch dressing
- Salt (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, then drain pasta and set aside.
Combine chile con queso, cream cheese, hot sauce, and reserved pasta water in same saucepan over medium-high heat until smooth, 3 to 5 minutes. Stir in cooked pasta and tossed until coated.
Combine arugula, carrot, celery, and ranch together in medium bowl and toss until coated. Divide pasta between bowls and serve with salad. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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