For anyone missing creamy, cheesy comfort food while avoiding gluten and dairy. Served over rice pasta, this sauce is packed with veggies and allergy-friendly. And it’s got an authentic orange color and tastes better than the kind that comes in a blue box.
No, you won’t be fooled into thinking you’re eating cheese, but it tastes delicious and really satisfies any cravings you may be having!
Mac and Cheese
16 oz rice pasta (rotini or elbow pasta)
1 lb butternut squash, cut into small cubes
1 c. water
3/4 c. canned coconut milk
1/4 c. nutritional yeast
2 t. salt
1/2 t. chili powder
1 t. onion powder
1 T. lemon juice
1 c. frozen peas, two handfuls of baby spinach
In a large pot, add the cubed squash and cover with the water. Bring to a boil, lower heat, cover and let simmer 20 min, until tender.
Cook the pasta according to directions. When there is 1 min left to the cook time, add the frozen peas. Drain.
Carefully pour the cooked squash into a blender. Add the coconut milk, yeast, salt, spices and lemon juice. Blend until smooth and creamy. Pour over the cooked pasta and peas. Throw in the spinach and stir the pasta as it wilts. Serve warm.
