METHOD
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Optional (for serving)
Position a rack in the middle of the oven and preheat it to 200 °C / 390 °F. Arrange the hazelnuts over a baking sheet and place them into the oven to roast for 8 - 10 minutes. Wrap warm hazelnuts in a kitchen towel and rub nuts in the towel to remove loose skins. Roughly chop it.
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make the sauce
Clean the vegetables and peel them if needed. Grate the zucchini, broccoli, and carrots into a small bowl. Place a saucepan with butter, flour, and garlic powder over low heat. Using a whisk, combine and cook for 5 minutes, or until the butter melts and the flour becomes beige. While continuously whisking, pour milk into the mixture to get a smooth sauce. Add the grated vegetables and cook for 10 minutes.
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cook the pasta
Place a pot with salted boiling water over medium-high heat. Add your favorite pasta and cook according to the package instructions. Reserve 1/4 cup (60ml) of pasta cooking water before draining the pasta.
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finish the sauce
Remove the veggies mixture from the stove and blend slightly using an immersion blender. Add both of the grated cheeses. Stir well with a whisk for the cheese to melt and to get a smooth sauce. Season with salt and pepper to taste. Pour the cheese mixture over the drained pasta and stir well. If needed, add some reserved pasta water to create a more luscious pasta.
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serve
Divide the Veggie Mac and Cheese between four pasta plates or bowls. Optionally serve with chopped roasted hazelnuts.