1 box Quinoa Pasta Elbow Shapes
1 small White Onion, skin on
Juice from 1/2 lemon
1 tablespoon Vegetable Broth
1 tablespoon Olive Oil
1 teaspoon Kosher Salt
8 ounces Almond Cheese, grated
1 1/2 cups Broccoli Florets, cut into small pieces
Preheat oven to 400 degrees Fahrenheit. Wrap the onion in foil and roast in the oven for 50 minutes to 55 minutes, until the inside is softened but not brown. Let cool slightly before cutting off the root end and removing the skin away from the interior. Reduce oven to 350 degrees Fahrenheit.
While the onion is roasting, bring a large pot of salted water to boil. Add the elbow pasta and cook according to directions. During the last minute of cooking, add the broccoli florets. Drain the pasta and the broccoli and return to the pot.
In a blender, combine the roasted onion, lemon juice, olive oil, vegetable broth, kosher salt and 1/2 of the almond cheese. Blend until smooth. Pour the onion-cheese sauce over the pasta and broccoli. Toss to mix. Stir in the remaining half of the cheese. Transfer the macaroni and cheese to a medium baking dish. Bake for 15 minutes until the cheese is melted and bubbly.
Photographed by Alli Shepherd.