Mushroom Macaroni & Nutritional Yeast {It’s Delicious}

I’m not a vegan, or even a vegetarian but I have a soft spot in my heart stomach for a warm batch of Macaroni and Nutritional Yeast. I like it better than Mac and Cheese, sort of. I only compare it because most recipes do. If you made me choose one to eat though, I’d go with this stuff. Ok, so they do look alike.

{Best Simon Cowell impersonation} If I’m being honest, and I am, they taste nothing alike.

Wow, I’m really bad at British accents.

The point is, I don’t really consider these similar taste wise. Yes, they are both pasta covered in an ooey gooey sauce. That’s about it, in my humble opinion. If you’ve never had nutritional yeast I think it’s one of those things you either love or hate. I grew up on nutritional yeast. I love it. I sprinkle it on burritos, I make gooey sauce out of it, I sprinkle it on eggs with salsa. I’m a super fan. Not quite boy band fan level, but almost.

If you have no idea what Nutritional Yeast is,  it’s a yeast flake which is a complete protein and full of vitamins, especially B vitamins.

“Nutritional yeast is a deactivated yeast…it is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten. Some brands of nutritional yeast, though not all, are fortified with vitamin B12. The vitamin B12 is produced separately (by bacteria) and then added to the yeast…Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes”Wikipedia

Does that help?

Mushroom Macaroni & Nutritional Yeast

Given the garden I really needed to add some veggies in, so I’ve gone off course from my regular recipe to add in some garden garlic and a whole lotta mushrooms {which were store bought}. I love me some mushrooms. Everyone who likes this enjoys it differently. My suggestion is to start basics and then taste as you go. This is why I haven’t given exact measurements.


  • cavatappi pasta
  • 16 ounces mushrooms
  • 4 cloves garlic minced
  • Butter or vegetable oil to sautee garlic and mushrooms in
  • 1/2 cup flour
  • liquid of choice (recommend milk or water)
  • 1.5 cups nutritional yeast
  • Soy Sauce to taste (about 2 tablespoons)
  • worcestershire to taste (about 2 tablespoons)
  • 1 tablespoon tumeric
  • salt & pepper to taste


1.)  Start your water boiling and cook pasta according to the box
2.) Mince garlic and mushrooms
3.) Put butter or oil in a separate larger pot
4.) Saute garlic for a few minutes, add mushrooms. Cook until mushrooms soften to your preferred consistency. Do not drain liquid.
5.) Add 1/2 cup of flour to the mushroom and stir until mixed. It will be similar to a roux, but not exactly due to the mushrooms and garlic.

6.)  Once smooth, add liquid and stir until smooth again. Start with about a 1/2 cup of liquid and keep adding until you reach a nice consistency. Remember you’ll be adding in nutritional yeast, so it’s ok to be slightly more liquid than thick. Stir in nutritional yeast, 1/2 cup at a time. Add more liquid if necessary to keep it smooth and moving. The nutritional yeast should be fully dissolved.
7. )  Add in turmeric, soy sauce, worcestershire, salt and pepper to taste.
8. )  Drain your pasta (if you haven’t already) and add into the sauce. Gently turn to coat the pasta.

Eat. Eat. Eat. Om. Nom. Nom.

Happy trying something new, something yummy and something gooey,


Spicy Cannelloni Swiss Chard Soup

It’s almost July here in Maine, but this year it’s still quite cool outside. In fact, today is barely out of the fifties. This completely abnormal summer weather has thrown my system for a shock – and for a craving of warm delicious stew.  Last week at the farmers market I picked up some amazing rainbow chard, which happens to be one of my favorite greens hands down. Not only does it taste delicious, but it looks amazing as well. So I knew this weekend exactly what to make with my chard. This one pot soup is warm, delicious and easily vegetarian if you omit the bacon and use vegetable broth.

Spicy Cannellini Swiss Chard Soup


  • 2 bunches rainbow swiss chard
  • 2 medium onions, diced
  • 4 carrots, peeled and chopped
  • 3 ribs celery, chopped
  • Couple cloves garlic, minced
  • 1 can cannelloni beans
  • 4 strips Bacon (eliminate for vegan, or use fake bacon)
  • 1 pad butter
  • 2 cups elbow macaroni
  • 9 cups water or broth
  • splash of white wine
  • bullion (chicken or vegetable) if using water instead of broth
  • cumin to taste
  • crushed red pepper to taste
  • salt and pepper to taste


  1. Prepare vegetables before you start cooking. Dice two large onions, mince garlic and chop carrots and celery. Chop stalks of swiss chard, remove greens and discard the ribs.  Chop or rip up chard to bite size pieces.
  2. Heat a large pot up with butter. Add in strips of bacon until crispy. Remove bacon, leaving fat (If skipping bacon, add butter to pot and skip to next step).
  3. Add onions and let cook for 5 minutes until translucent, stirring occasionally. De-glaze the pan with a splash of white wine.
  4. Add in garlic, carrots, celery and diced stalks of rainbow chard. Let cook an additional 5 minutes.
  5. Pour water/broth over vegetables and add bullion (if using). Let simmer 5 minutes, add chard. Let cook for 15 minutes over medium heat. Add cracked red pepper and cumin.
  6. Add 2 cups elbow macaroni.
  7. Once macaroni is cooked, turn the heat off and add can of cannelloni beans, including juice. Stir just to heat up beans.
  8. Add salt and pepper to taste.


On a side note, how cute are these measuring cups my friend bought us for my bridal shower?

Happy Warm Soup on Oddly Cold Days,