I like this better than regular macaroni and cheese. There. I said it. Yes, maybe I’m biased because I made it.. and sure I have a tendency to actually enjoy foods that are healthy for me (instead of being riddled with guilt & stomach pains from foods that aren’t), but this recipe is just so damn good. And easy!! It is SO easy!
Ingredients:
- 1 bag Gluten Free organic fusilli noodles – {or whatever you’ve got}. I’m a big fan of Trader Joes
- 2 Large organic sweet potatoes, boiled until tender & peeled. {or 1.5 cups butternut squash}
- 1.5 Cups soaked organic cashews (or just spend the extra money and buy the damn things sprouted – easier to digest if soaked/sprouted)
- 1/4 Cup organic unsweetened almond milk
- 1/4 Cup Nutritional Yeast
- Juice from 1/2 lemon
- 2 garlic cloves, minced
- Salt & Pepper to taste
- 2 tbsp organic olive oil
- 1/4 cup sautéed onion in 1 tbsp olive oil
- 1/4 cup gluten free oat crumb topping {optional}. I used Josie Coat of Oats, but to make your own just combine 1/4 C ground gluten-free oats, salt, pepper & italian seasoning
Directions:
1. Preheat oven to 350 degrees. Cook pasta as directed & strain. Let cool.
2. In a food processor, combine sweet potatoes, cashews, almond milk, nutritional yeast, lemon, garlic, salt, pepper and olive oil. Puree.
3. Pour sauce onto pasta. Mix in sautéed onions. Transfer to a casserole dish and sprinkle with oat topping. Bake for 12 minutes.
THE NEXT DAY: Grill up the pasta in a skillet to reheat and let the edges crisp up. Yum. Best enjoyed for breakfast with poached eggs and avocado. Double yum.
