- 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.
