Mac and cheese are one of those recipes that can take on different forms! Outrageously creamy with rich vegan sauce is effortless to make, taste fantastic, and a keeper. I made it gluten-free, but you can use any pasta you wish. You deserve this bit of comforting vegan deliciousness in your life!
Servings: 4
Cost: $10
Equipment
- small pot
- large skillet
- an immersion blender (or food processor)
Ingredients
- 2 small sweet potatoes, cut into 1-inch cubes
- 2 small carrots, cut into 1-inch cubes
- 2 Tbsp. olive oil
- 2 medium yellow bell peppers, seeded and sliced into half-inch strips
- 1 small onion, sliced thin
- 2 garlic cloves, finely minced
- 8 oz. chickpea pasta*, uncooked
- 4 Tbsp. vegan mayo*
- ¼ cup nutritional yeast
- 1 tsp fine sea salt
- ¼ tsp fine black pepper
- ¼ cup almond flour
Instructions
- Place sweet potatoes and carrots in a small pot and add water just enough to cover them. Bring water to boil. Reduce heat and cook, covered until vegetables are tender (approximately 15 minutes). When they are done, discharge the water.
- While potatoes and carrots are boiling, you can prepare the peppers and pasta. In a large skillet, heat the olive oil over high heat. Add the peppers and onions and sauté for 3 to 4 minutes. Next, reduce the heat to low and add the garlic. Sauté for two more minutes.
- Transfer to a large bowl.
- Cook pasta according to the directions on a box.
- Using an immersion blender (or food processor) puree the potatoes, carrots with sautéed peppers, vegan mayo, nutritional yeast, and salt until the mixture is smooth and well combined.
- In a large bowl, gently mix the pasta with this vegetable sauce. If the sauce is not hot enough, pour it into the saucepan and simmer for 1 to 2 minutes, stirring constantly.
- Place mac and cheese into the serving dish and sprinkle the top with almond flour. Enjoy!!
Notes
*Banza chickpea pasta is a high protein, lower carb, gluten-free, delicious, and not an expensive alternative to traditional pasta. Each serving has 2x the protein, 3x the fiber, and 1/2 the net carbs of regular pasta. For this recipe, I used 8 oz, which is one box.
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