Super creamy and ridiculously easy, it's just a bonus that this mac 'n' cheese has a few hidden veg, is GF and nut-free! It makes the perfect weeknight meal when your fridge is looking a little bare and I love it when I'm 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 sauce. Brown rice pasta also tends to have a nice consistency, 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 until it's just right. Other favourites of mine are mung bean pasta and black bean pasta. In place of the potato and carrot in this recipe you could also try pumpkin, sweet potato or cauliflower (all steamed too, of course) or a combo of any of these. Pumpkin will make the dish a little sweeter! For the herby topping I think basil and parsley work the best, but if you try any others let me know! It tastes delicious with a side of spinach or fried mushrooms! x Harry Serves: 2 Difficulty: Easy
'CHEESY' SAUCE 1 large (approx. 120g) carrot, peeled and chopped 1 medium (approx. 200g) potato, 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 'cheesy' 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 a boil and cook pasta to aldente. Drain pasta and add sauce. Give a good mix and serve sprinkled with a generous amount of herbs!