Creamy Green Chile Macaroni
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This Creamy Green Chile Macaroni is made in one pot and has some sneaky plant-based protein in the creamy vegan sauce!
In need of a quick, one-pot, weeknight dinner, that also sneaks in some plant protein? This Creamy Green Chile Macaroni is it! It is a fun, family friendly meal that everyone will love. Because who can so no to a creamy macaroni?!
Here’s what you need
Ingredients
- macaroni
- firm tofu
- avocado oil
- garlic
- yellow onion
- smoked paprika
- garlic powder
- cumin
- pepper
- non-dairy milk
- vegan cream cheese
- green chiles
- salsa verde
- Better Than Bouillon No Chicken Base – or sub veggie bouillon
- lemon juice
- cilantro
Equipment
- stock pot
- blender or food processor
Steps
Step 1: Prep the Pasta & Sauce
The first thing you want to do is cook the pasta. So heat up some water and add the macaroni. Be sure to just to cook it until al dente – it will finish cooking in the sauce!
Next, we want to prep the tofu. Yes, we are using tofu to make this pasta nice and creamy.
Add the tofu & 2 tablespoons of oil to a food processor or blender. Blend until smooth. This can take a couple of minutes – you want to be sure the tofu is completely smooth.
Step 2: Make the Sauce
Once the pasta is done, reserve some of the pasta water and drain it. Place the empty stock pot back on the stove and heat the remaining oil over medium heat. Add the garlic, onion & dry seasonings. Cook down for 2 minutes, stirring frequently.
Add the tofu, milk, cream cheese, green chiles, salsa verde & bouillon and mix until smooth and creamy – lower the heat as needed. Pour in the pasta and mix to combine. Add the lemon juice and thin with the reserved pasta water as needed.
Step 3: Serve
Scoop the pasta into bowls and top with some cilantro – not necessary, but tasty.
This pasta is delicious, with some sneaky protein. Perfect when you are craving comfort food, but also want some nutrition mixed in.
Such a yummy dinner that your whole family will love!
Tips & Tricks
The sauce will thicken as it sits. To reheat, thin with some more non-dairy milk to loosen the sauce.
This isn’t spicy, but if you are super sensitive to heat, be sure to buy mild green chiles & salsa verde.
Need more recipe inspo? Check these out:
Creamy Green Chile Macaroni
Ingredients
- 1 pound macaroni dry
- 1 14-ounce block firm tofu drained & pressed
- 4 tablespoons avocado oil separated
- 4 cloves garlic finely minced
- 1 small yellow onion finely diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1 cup non-dairy milk unsweetened, I used oat
- 4 ounces vegan cream cheese I used Kite Hill
- 2 4-ounce cans green chiles
- 1/4 cup salsa verde
- 1 tablespoon Better Than Bouillon No Chicken Base or sub veggie bouillon
- 1 lemon juiced
- cilantro optional, for serving
Equipment
Instructions
- Bring a large stock pot of water to a boil and add the macaroni. Cook until al dente (I only boiled mine for 6 minutes). Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, add the tofu & 2 tablespoons of oil to a food processor or blender. Blend until smooth. This can take a couple of minutes – you want to be sure the tofu is completely smooth.
- Place the empty stock pot back on the stove and heat the remaining oil over medium heat. Add the garlic, onion & dry seasonings. Cook down for 2 minutes, stirring frequently.
- Add the tofu, milk, cream cheese, green chiles, salsa verde & bouillon and mix until smooth and creamy – lower the heat as needed. Pour in the pasta and mix to combine. Add the lemon juice and thin with the reserved pasta water as needed. Taste and add more salt if needed.
- Spoon into bowls and top with cilantro.
Video
Notes
- The sauce will thicken as it sits. To reheat, thin with some more non-dairy milk to loosen the sauce.
- This isn’t spicy, but if you are super sensitive to heat, be sure to buy mild green chiles & salsa verde.
I loved the flavor and will make again. I blended the tofu with the milk in a high speed blender
So glad you loved it!!
Delicious! I’ve never had good luck with tofu-based sauces because I feel like they taste like tofu. But this one proved me wrong.
My only change to the recipe was that I pureed the tofu with the oil AND oat milk and got it extra-special creamy and smooth.
Omg this is delicious! Added a diced yellow pepper and some additional salt. Well done, this is a great recipe!
Thanks so much Erin!
I made this last night, and it was so good!! Perfect amount of spice and creaminess. I love the protein packed sauce. Next time I might add some breaded chick’n on the side too.
Love that idea! So glad you loved it!
When is the tofu added?
Well that would be helpful lol – I updated the instructions. Thanks for catching that!