16 ounces of dried gluten free penne pasta or whole wheat pasta
1 tablespoon of ghee or earth balance (dairy free butter)
1 1/2 cup of peeled & diced yellow potatoes (or use 1.5 cups of leftover quinoa)
2 cups of diced carrots
1/3 cup of diced onions
1 teaspoon of crushed garlic
1 cup of water to cover veggies with to cook
½ cup of raw cashews
¼ cup of whole fat coconut milk
¼ cup of nutritional yeast flakes
½ teaspoon of sea salt
1 tablespoon of lemon juice
3 cups of left over pasta water (to be used if you need to thin the sauce in the end)
2 tablespoons of miso paste (added to the blender)
Pinch of paprika
Pinch of Cayenne
Top with chives (optional)
Cook pasta, according to package instructions – don’t over cook.
Set aside 3 cups of pasta water (it’s starchy and will add to the sauce).
In a heated saucepan, add ghee or Earthbalance & sauté onions, add carrots, potatoes, garlic.
Add 2 cups of left over pasta water.
Add raw cashews, coconut milk, nutritional yeast, & simmer until veggies are soft (about 15 minutes).
Once veggies are soft place them in blender along with miso paste and blend until completely smooth.
If your sauce is too thick add pasta water to thin.
Poor sauce over pasta and top with a pinch of cayenne, paprika & chives.
* If you want to take it to another level put your veggie mac & cheese in a baking dish, top with gluten free panko crumbs or almond meal & bake at 350 degrees for 15 minutes until bread crumbs are golden brown – then top with paprika, cayenne & chives!