Super creamy and rediculousluy easy. It is just a bonus that this mac 'n' cheese has a few hidden veg, is GF and nut free! The perfect weeknight meal when your fridge is looking a little bare. I love it when I am craving something super simple and tasty.
I used brown rice pasta spirals in this case as I feel like the spirals help to hold the creamy cheesy sauce. Brown rice pasta also tends to have a nice consistancy, in my opinion, compared to some of the other options. Some GF pastas can become a bit 'gluggy' in texture. Make sure you don't let the pasta cook too long and keep testing it. Other favourites of mine are mung bean pasta and blackbean pasta.
In place of the potato and carrot in this recipe you could also try pumpkin, sweet potato or cauliflower (all steemed too of course) or a combo of any of these. Pumpkin will make it a little sweeter!
For the herby topping I think basil and parsley work the best with this dish, but if you try any others let me know!
* Delicious with a side of spinach or fried mushrooms!
Prep time: Cook time: Serves: 2 Difficulty: Easy
1 large (approx 120g) carrot, peeled and chopped 1 medium (approx 200g) potatos, peeled and chopped 1/2 cup nutritional yeast 3/4 cup coconut milk, fresh, tetra pack or canned light 2 tablespoons tahini 2 teaspoons garlic powder 1/2 teaspoon salt 1 tablespoon fresh lemon juice
Pasta: 3 cups gluten free pasta (spiral brown rice works really well)
To serve: 1 cup parsley or basil, chopped
Steam potato and carrot until very soft.
Add to your blender with all other cheesey sauce ingredients. Pulse to combine and blend until super smooth and creamy.
Chop herbs (basil and parsley work well)
Bring a pot of water to the boil and cook pasta to aldente. Darin pasta and add sauce. Give a good mix and serve sprinkled with a generout amount of herbs!