Dairy-Free Mac & Cheese With Roasted Vegetables | Fix It with Food by Michael Symon

Preheat the oven to 500℉.

Add 3 tablespoons salt to a large pot of water and bring to a boil over high heat. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Drain and set aside. 

In a large bowl, toss together zucchini, tomatoes, and 2 tablespoons olive oil. Season with a pinch of salt and a twist of black pepper. Arrange in a single layer on a sheet pan and roast in the hot oven until vegetables are nicely charred, about 10 minutes. Set the sheet pan aside. 

Place a large heavy-bottomed skillet over medium heat. Add remaining 4 tablespoons olive oil and heat to shimmering, then add the garlic. Cook until aromatic, about 2 minutes. Add the flour and whisk to combine until a sandy mixture forms, about 1 minute. Slowly add cashew milk while whisking until mixture is smooth. Cook until the sauce comes to a simmer and thickens, whisking the entire time, about 5 minutes. 

Add the Dairy-Free Parmesan and hot sauce and whisk to combine. Season with a pinch of salt and a twist of black pepper. Add the roasted vegetables, drained rigatoni, and parsley and stir to combine. Taste and adjust for seasoning, adding salt, pepper, and hot sauce as needed. Garnish with parsley and serve.