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A simple pasta dish great for a weeknight supper, adapted from an Anna Jones classic. It’s filling, surprisingly creamy and a flexible recipe that’s easy to modify.
A hybrid of Isa Chandra Moskovitz’s Broccoli Mac & Cheese and America’s Test Kitchen’s Vegan Nacho Cheese Dip. What I’ve done here is basically double the amount of sauce by adding a medium potato blended past recognition, and some coconut oil.