This recipe was a happy accident. Like most busy moms I had 20 minutes before dinner, a few leftovers in the fridge, and hungry kids asking for a snack. So I put on some water to boil for pasta thinking I could whip up some super fast pesto...then I thought what about mac and "cheese"? I had the basics to make a creamy sauce, I just needed the color so I added everything orange, yellow and white I had in the fridge and in the pantry into the blender and voila. Next time I'll make sure to have some shiitake mushrooms so I can make non-bacon bits to top this off.
1 bag of organic brown rice noodles
2 tablespoons of avocado oil
1/2organic sweet onion
3 cloves of organic garlic
1/2 cup of organic squash (fresh or frozen, cubed)
1 carrot (peeled and cut)
1/2 cup of steamed cauliflower
1 cup of organic cashews (soaked for creamier sauce)
1 cup of unsweetened almond milk
1 tablespoon of nutritional yeast
1 tablespoon of turmeric
1 teaspoon of paprika
1 teaspoon of salt
2 tablespoons of olive oil
1 tablespoon of gluten free flour
Paso a paso
1. Cook noodles according to directions on bag.
2. In a pan heat up the avocado oil and cook all veggies (except cauliflower) and garlic. Cover and cook until soft, 7-10 mins.
3. Add soaked cashews, almond milk, nutritional yeast, turmeric, paprika and salt to high speed blender. Add cooked veggies with oil and steamed cauliflower and blend until smooth. The smoother, the better.
5. Add the veggie cheese to your cooked noodles, making sure cream covers them all. If the cream is too thick just add a little more almond milk and mix in.