I love making different versions of macaroni with creamy sauces.
This version uses three types of noodles: wheat twists, wheat elbow macaroni and corn elbow macaroni.
Basil and edamame brings bright flavor, calcium and protein.
1/2 cup each: wheat twists, wheat elbow macaroni and corn elbow macaroni.
1 1/2 cups organic soy milk
1 boullion cube
1/2 cup raw cashew pieces
Basil 4-6 frozen cubes or 1/2 cup chopped fresh
1 cup frozen, shelled edamame
4 T extra virgin olive oil
Cook pasta according to directions- the times may differ so stagger them. Combine all ingredients except edamame in blender, process until smooth.
Combine cooked pasta with sauce and thawed edamame.