While oven is heating, peel and roughly chop the sweet potatoes into cubes
Place the chopped sweet potatoes, bell pepper (cut side down) and carrots on the oiled tray
Use a cooking spray to lightly spray the veggies on the baking tray
Place the baking tray in the oven and bake for 40 min, See notes
While the veggies are cooking, make the pasta
Drain the cooked pasta, but, save 1/4 cup of the water
Remove the baking tray from the oven and let it cool for a few minutes
Set the oven temperature to 300°
Remove the skin of the roasted red bell pepper
Place the roasted veggies in a blender the red pepper flakes, salt, oregano, nutritional yeast, yellow mustard and coconut milk
Blend the ingredients until you have a sauce consistency (about 2 minutes)
In the baking dish, add the cooked pasta, pasta water and half of the sauce we blended earlier
Mix well and add more sauce, if needed
Mix the panko ingredients and top it on the mac and cheese
Cover the baking dish with foil
Place the baking dish in the oven and bake for 18-20 minutes
Remove and serve immediately
Video
Notes
- You don't have chop the sweet potatoes perfectly because they will be blended in the end- Bake the veggies until the sweet potato pieces can be mashed easily with the back of a spoon- The cheese sauce, by itself, will be a little salty. However, when added to the pasta, it will be taste perfect- My baking dish's dimensions are - 8in in length 5.75in wide and 2in for height. My baking tray's dimensions are 13x9
Nutrition
Calories: 549kcal
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