• In a high-speed blender, prepare Curry Cheddar Sauce by combining the milk, cream cheese, cheddar cheese, nutritional yeast, 1 teaspoon of salt, black pepper and curry powder. Process on high until smooth and creamy, about 2 minutes.
  • Cook pasta in boiling water with 1 teaspoon of sea salt and 1 tablespoon of olive oil until al dente.
  • Meanwhile, cook the burgers by placing the remaining 3 tablespoons of oil in a hot pan over medium heat.
  • Place burgers in the pan cook for 4-5 minutes on one side, flip and cook for another 3-4 minutes until the internal temperature reaches a minimum of 165°F. Remove from heat, pat dry on a paper towel, and chop into even cubes. Reserve warm.
  • In the same pan, sauté the bacon, green onions, peas and kale for 2 minutes.
  • Add the Curry Cheddar Sauce to the pan and bring to a gentle simmer.
  • Add reserved cubed burgers back to the pan and simmer for another 1-2 minutes.
  • Drain pasta and return to the same pot. Cover pasta with sauce and stir to incorporate.
  • Garnish with parsley.

Salmon Curry Mac and Cheese

  • Preparation10 minutes
  • Cook Time 30 minutes
  • Serves 4-6

INgredients

For Curry Cheddar Sauce:

  • 2 cups plant-based milk (we like “barista style” oat milk)
  • ½ cup plant-based cream cheese
  • 2 cups plant-based shredded cheddar cheese
  • 3 tablespoons nutritional yeast flakes
  • 2 teaspoons fine sea salt, divided
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons curry powder

 

For Pasta:

  • 1 package Good Catch® Plant-Based Salmon Burgers
  • 1 pound dry elbow pasta
  • ¼ cup olive oil, divided
  • ¼ cup plant-based bacon, diced
  • 1/3 cup thinly sliced green onion
  • ¾ cup frozen green peas
  • 3 cups lacinato kale, thinly sliced
  • ¼ cup chopped flat-leaf parsley

Instructions

  • In a high-speed blender, prepare Curry Cheddar Sauce by combining the milk, cream cheese, cheddar cheese, nutritional yeast, 1 teaspoon of salt, black pepper and curry powder. Process on high until smooth and creamy, about 2 minutes.
  • Cook pasta in boiling water with 1 teaspoon of sea salt and 1 tablespoon of olive oil until al dente.
  • Meanwhile, cook the burgers by placing the remaining 3 tablespoons of oil in a hot pan over medium heat.
  • Place burgers in the pan cook for 4-5 minutes on one side, flip and cook for another 3-4 minutes until the internal temperature reaches a minimum of 165°F. Remove from heat, pat dry on a paper towel, and chop into even cubes. Reserve warm.
  • In the same pan, sauté the bacon, green onions, peas and kale for 2 minutes.
  • Add the Curry Cheddar Sauce to the pan and bring to a gentle simmer.
  • Add reserved cubed burgers back to the pan and simmer for another 1-2 minutes.
  • Drain pasta and return to the same pot. Cover pasta with sauce and stir to incorporate.
  • Garnish with parsley.