Cook like a Chef Baller! Looking for a gluten-free and vegan way to make Mac & Cheese? Featured in the ZENB Chef Ballers competition on ZENB's hardwood kitchen court, this ZENB Rotini Pasta recipe uses tahini to deliver a delicious twist on this classic dish. This mac & cheese is high in fiber, vitamin A, and iron, while providing a good source of protein. Enjoy!

• 1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
• 2 medium carrots, scrubbed, tops removed

Topping

• 1 tablespoon extra-virgin olive oil
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 cup tahini paste
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• chopped parsley

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1 cup pasta cooking water; drain. Return pasta to pot.

2.

Meanwhile cut carrots into ½-inch-thick slices. Place in microwave-safe bowl with 1/4 cup water; cover. Microwave 4-5 minutes, or until tender. Cool.

3.

Heat oil in small non-stick skillet on medium heat. Add panko and garlic powder. Cook 4-5 minutes, stirring frequently, until panko is golden brown. Transfer to clean bowl to cool.

4.

Add carrots, ¼ cup pasta water and remaining ingredients to mini food processor. Blend 30-45 seconds on high speed until smooth. Spoon carrot mixture into pot with pasta. Mix 2-3 minutes on low heat, adding remaining pasta water as needed, until pasta is evenly coated and cooked through. Serve immediately sprinkled with panko topping and parsley.